A hydrometer is perhaps the most essential piece of measuring &
testing equipment in any home brewery. Used it at every stage of brewing to
keep up with the health and progress of your homebrew.
Many hydrometers (from MoreBeer.com) features three scales--specific gravity,
potential alcohol and brix--and is handy for both brewing and
winemaking. It measures 9 inches long and comes with complete, detailed
instructions for proper use.
As more and more sugar gets converted to ethanol (which is less dense than water), the hydrometer sinks further and further into the fluid. Water has a specific gravity of 1.0. Beers usually have a final gravity of between 1.005 and 1.015 (although there are many that finish higher). The higher that the beer's finishing gravity, the more sugars are left in the beer and the sweeter it will taste. Beers that finish around 1.005 will be perceived as being "dry" because they have very little residual sugars left. This is just one tool you can use. Use it to find problems in mashing, boiling, and fermentation.
Pour your sample into a clear cylinder that is dry or has been well rinsed with your sample
Calibrate by measuring distilled water at the calibration temperature (usually 60° or 68°F) and apply the correction factor to all readings. When reading specific gravities at temperatures other than the calibration temperature, such as a post-boil gravity at 120°F, use the chart below:
Video: by NorthernBrewerTV on YouTube
|Degrees Fahrenheit||Adjustment to Reading|
Purchase your hydrometers at MoreBeer.com
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