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1

I see stories all the time about broken hydrometers. They are fairly fragile devices. Why risk contaminating a batch of beer you worked so hard on (and is worth more than the hydrometer even) with thin shards of broken glass that would be the result of breaking the hydrometer inside your carboy? Especially in a narrow-necked glass carboy, I could see this ...


3

The Beerbug is simple on how it gets its SG readings. It uses a weighted buoy, or other contraption that sinks in the wort. then it reads how much it weighs, the lighter it is the thicker the wort. heavier it weighs, thinner or lower gravity of the wort...... If you look at these links, beerbug review 1 and 2 you can plainly see the weighted buoy ...


0

If I understand what you're trying to accomplish, you want a sensor that measures liquid density. Maybe something like this could be used: http://www.pvl.co.uk/hydrostatic-level-sensors.html


1

I dropped mine into the glass carboy and left it in (wasn't an easy way to get it out). It was a bit difficult to read but I managed. Removed it carefully after bottling. No disasters.


1

I've tried several variations, including putting the hydrometer into the fermenting vessel and also a mini fermentation in a sample tube kept alongside the fermenting vessel. The former is hard to read; the latter may not ferment at the same rate as the main brew. In both cases, you get sediment settling on the hydrometer potentially weighing it down and ...


3

The biggest issue in doing that is that krausen will get stuck to both your hydrometer and your carboy walls. Even if you wait for the krausen to die off before dumping your hydrometer in, you will still have a bit of a hard time reading it through the krausened carboy walls... But hey, go ahead and try! That is the essence of homebrewing.


5

For the benefit you'd gain from leaving your hydro in there (maybe saving some volume as you won't take samples) I think it wouldn't really be worth your time as I imagine it would be pretty difficult to read without having to clean it off. Also having to open up your fermentor each time to take a reading exposes the wort to possible infection. I usually ...



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