Hot answers tagged

6

You are absolutely correct. Unless something is dissolved into the liquid, or there's so much trub that the hydrometer is sitting on top of it, the reading will be unaffected.


5

Bottom line: its impossible for the gravity to decrease during boil. You only evaporate water, leaving an increasingly sugary solution. So there is an error with your preboil postboil or both gravity readings. Most common reasons for incorrect readings: Incomplete Mixings Failure to to a temperature adjustment Related to the second - Uncalibrated ...


5

Unless you added sugar or evaporated water, a misreading is the only answer I can come up with. Always make sure to spin your hydrometer to ensure there are no air bubbles forcing it up higher. Any chance your dog knocked in a pound of DME? :)


4

Alcohol in fermented beer skews the refractometer reading. You need to use a correction formula in order to get an accurate reading.


4

I'd pick up a wine thief, dips in and fills from the bottom. Some can even house the hydrometer. Otherwise a turkey baster does the trick. Be sure to clean and sanitize anything that comes in contact with your wort though.


3

Looks like you are doing it right to me, using those calculators. The only thing that might change your actual # is the calibration temp of your hydrometer. Be sure that it is 20C. Some hydrometers are closer to 15 or 18C, depends on the manufacturer. Although that won't change your OG much. 67% mash efficiency does seem like a normal for BIAB. If the ...


3

You won't be introducing that much oxygen by opening the fermentation bucket to simply take a gravity sample, unless you go stirring it up or something.


3

I can see that your post mash and post boil gravities are really off. For example you state an estimated post mash gravity 1.037 after correction, but then have 1.030 post boil. This would only be possible if you diluted with water. Post boil will always be higher from the boil off evaporation. In any case, I think the hydrometer calculator is setting you ...


3

If the trub is actually physically holding the hydrometer up, preventing it from moving down, then unambiguously: yes, the trub will render your hydrometer reading useless. If, on the other hand, the trub is suspended in the liquid, it is a mixed bag. Suspended solids will impact a hydrometer reading, but for brewers it is usually very minimal. The only ...


3

I guess you're assuming the sample will continue to ferment with suspended yeast? There's quite a few reasons why this can fail: the sample may not be at the same temperature as the beer (both due to it's location plus it lacks the exothermic heat produced from the large volume of yeast in the main ferment.) the sample may become contaminated and ferment ...


2

Most likely user error with a small difference possible due to temperature and/or dissolved co2 floating the hydrometer. It's also possible that there is a density gradient, though it seems less likely after 2 weeks of fermenting.


2

Brewing tools like BeerSmith provide refractometer correction tools when taking readings of fermenting or fermented beer. You measure the SG of a given sample both with a hydrometer and a refractometer. This then allows you to determine the "skew factor" that is typical for you. You can then use this to correct subsequent refractometer readings. It's not ...


2

First, I can't see your images from my work computer so I'll explain it from scratch. Each type of grain (base malt and adjuncts) have a potential yield of sugar. For simplicity's sake, we'll use the "point system" (that is Specific Gravity minus 1 times 1000), so for a Specific Gravity of, say, 1.040, we would say that you have 40 point (1.040-1 = .040, ....


1

Getting those bucket lids off is a bothersome task. I always use the spigot straight into the test jar. Then I spray the closed spigot with a spray bottle filled with starsan to clean it after I pull a sample.


1

I always use the tap. You really want to minimise the number of times you open up the fermenter as it can lose some of the protective CO2 layer on top and can let wild yeast or other nasties in. Dipping things into your beer is another thing you want to minimise to reduce disturbing the beer and the risk of infection. But if you open the tap slowly and ...


1

I'd consider that within a reasonable margin of error. It will hardly affect your beer in a noticeable way. I wouldn't worry about it at all. In any case, that's pre boil. If you just boil a bit longer, you'll have slightly less beer but you'll be able to hit your intended OG. As to why it happened, there are any number of reasons for a minor thing like ...



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