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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.


To expand on my comment above: For most homebrewers, unless you're willing to drop some serious money on lab equipment, your measurements will be mostly limited to weights, volumes and specific gravity (and pressure, if kegging). Most of the numbers you'll be dealing with outside these things will involve calculations based on a best-fit equations for most ...

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