8
votes
Using Refractometer
They are different but only in the scale the refraction is interpreted.
You can get refractometers with various scales. Specific Gravity, brix, plato, ppm/ppt (saline).
This is a very good question ...
- 18.5k
6
votes
I forgot to take my first Gravity reading
It isn't too much of a big deal. If you have the nutritional information from the honey you can calculate how much of it was pure sugar (mainly glucose in honey I believe). Then it is a simple case of ...
- 63
4
votes
Trying to calculate my efficiency correctly
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 ...
- 36.2k
4
votes
FG too low to read
Actually this shouldn't be too hard, provided you have an accurate scale. You can simply dissolve some white table sugar in your mead and compare the reading you get with the reading you would expect ...
- 6,417
4
votes
Accepted
How to check gravity cleanly
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 ...
- 353
4
votes
Trying to calculate my efficiency correctly
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 ...
- 18.5k
3
votes
Accepted
gravity rising, no airlock activity
Well, gravity can't go up...so it sounds like the honey probably wasn't dispersed evenly in the water. I imagine getting caramelized honey to evenly disperse probably takes aeration or an immersion ...
- 1,773
2
votes
Using Refractometer
No. The scales are different. The refractometer works on the principle that when a ray of light crosses a boundary (in this case into a fluid), the material refracts the ray under a certain angle. ...
- 3,655
2
votes
Trying to calculate my efficiency correctly
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 ...
- 1,152
2
votes
Temperature calibration of ºBrix to SG conversion
Conversion from Brix to SG doesn't require temp adjustment.
Only the reading you measure needs to be adjusted for temp. Or better yet zero out your refractometer with distilled water that's the same ...
- 18.5k
2
votes
Temperature calibration of ºBrix to SG conversion
Both Brix and specific gravity are temperature sensitive but the conversion seems to be independent of that fact. That is, if you start with the correct value in Brix, your converted SG value will be ...
- 1,900
2
votes
Accepted
Original Gravity too high for Saccharometer Scale
The only drawback would be the larger sample size required and that you need very accurate (i.e lab grade) mass and volumetric measurement. Your proposed method is sound, though. A hydrometer ...
- 2,480
2
votes
Accepted
No pre-fermentation gravity reading
You could try a vinometer. They are meant to measure alcohol in e.g. wine.
Personally, I found vinometers rather finicky. When you use one, send your sample through a coffee filter or paper towel ...
- 1,266
1
vote
Temperature calibration of ºBrix to SG conversion
I believe the answers from @Evil Zymurgist and @thesquaregroot have missed the point. Nowadays, for brewers at least, the SG of a sample is conventionally reported as its density relative to water at ...
- 194
1
vote
Hydrometer reading - should I discard or reintroduce the sample?
I typically return my sample after taking a reading. If your sanitation is appropriate then you wont have any issues. However, you mention that you rinse with water after sanitizing. I dont believe ...
- 87
1
vote
Accepted
Refractometer correction for cider making
I have used the same wort calculators on ciders with some success. True the ingredients are different, but the correction curves should be similar. Personally for beer-wort I use a correction factor ...
- 3,417
1
vote
Gravity concerns slow fermentation
Pitching insufficient or partially inactive yeast can cause prolonged fermentation periods. If the brew is still visibly fermenting then let it ferment to completion. I usually wait for at least 10 ...
- 381
1
vote
Using Refractometer
Refractometer are commonly used to measure sugar in grapes before picking them up to make wine, you need less liquid to get a measurement.
Less common in homebrewing, but also used, just make sure ...
- 4,806
1
vote
What's the average loss of gravity after two days of fermenting?
I don't believe there is a exact formula to calculate this, but I think that 1.052 would take about 4 - 5 days to ferment with US-05, maybe even less in this temperature. Judging by relatively quick ...
- 221
1
vote
How to check gravity cleanly
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 ...
- 230
1
vote
How to check gravity cleanly
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. ...
- 279
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