Brew samples
#1
Posted 28 July 2010 - 03:25 AM
#2
Posted 28 July 2010 - 03:39 AM
I don't even bother measuring until I've chilled the wort down. I do use the correction charts when the beer is cooler than 65 though (post fermentation).My process is to take a sample and use a temp correction chart(usually im at 135 degrees).Then i add it directly back in before the boil begins.A friend of mine draws the sample,lets it cool completely takes his reading and then adds it to the end of the boil.My readings have been accurate with Preboil/OG that type of thing.For a while i did have some doubt about the temp correction charts.
#3
Posted 28 July 2010 - 03:59 AM
#4
Posted 28 July 2010 - 06:13 AM
#5
Posted 28 July 2010 - 06:22 AM
#6
Posted 28 July 2010 - 06:22 AM
#7
Posted 28 July 2010 - 07:00 AM
#8
Posted 28 July 2010 - 09:04 AM
#9
Posted 28 July 2010 - 09:10 AM
#10
Posted 28 July 2010 - 09:34 AM
#11
Posted 28 July 2010 - 08:03 PM
#12
Posted 28 July 2010 - 10:15 PM
#13
Posted 29 July 2010 - 06:17 AM
#14
Posted 29 July 2010 - 06:32 AM
Ah, nice reference.The main reason I use a hydrometer after fermentation has started is because I want to get a gravity reading AND taste how the beer is progressing.For those of you unhappy with your refractometer readings of fermented beer, you might want to take a look at Sean Terrill's work. Essentially he found, in his hands, that the common refractometer correction used for fermented beer has an error dependent on the degree of attenuation.I've started using a simplified form of his new equation:FG = 1.0036 - 0.00124 RIi + 0.00380 RIf
#15
Posted 29 July 2010 - 03:14 PM
I take a sample into a wine glass. I can take a few drops out with a spoon to measure w/the refractometer, and then use smell/taste the sample easily.The main reason I use a hydrometer after fermentation has started is because I want to get a gravity reading AND taste how the beer is progressing.
#16
Posted 29 July 2010 - 04:39 PM
Thanks, I'll have to try this and compare!For those of you unhappy with your refractometer readings of fermented beer, you might want to take a look at Sean Terrill's work. Essentially he found, in his hands, that the common refractometer correction used for fermented beer has an error dependent on the degree of attenuation.I've started using a simplified form of his new equation:FG = 1.0036 - 0.00124 RIi + 0.00380 RIf
#17
Posted 29 July 2010 - 05:05 PM
Ah, nice reference.
His work seems sound. It will be interesting to see if it solves the problems other brewers have reading FGs with a refractometer.I like to get a taste sample when I check FG, too, but sometimes you want something quick and easy, that doesn't take quite so much beer or that doesn't require a thief.Thanks, I'll have to try this and compare!
#18
Posted 29 July 2010 - 05:21 PM
I run all my gravity samples through a coffee filter. Quick and easy is not the description I would use for the method, but I like that it clears the yeast out and degasses the samples. Plus the taste test is more true without all the suspended yeast.His work seems sound. It will be interesting to see if it solves the problems other brewers have reading FGs with a refractometer.I like to get a taste sample when I check FG, too, but sometimes you want something quick and easy, that doesn't take quite so much beer or that doesn't require a thief.
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