But, a new hydrometer (or even upgrading to a refractometer) is something you will need to think about. Depending on how long you’ve had it, I would suggest you attempt to return or exchange it from wherever you bought it from. If it is completely submerged into your beer, it may just be defective. So, I’ll skip the potentially obvious problems. I would assume you have looked for cracks or some sort of flaw that would prevent it from working as it is intended to. If additional testing is needed, perhaps due to stuck fermentation, do your best to use extreme caution. We recommend only testing once before pitching and once after fermentation is believed to be complete. Remember that each time you test you are running the risk of exposing your beer to harmful air or bacteria, which can ruin an entire batch. Careful, Don’t Overdo ItĪ lot of beginners make the mistake of testing their brew too often. To give you a good idea of what to look for, a typical beer’s FG is between 1.015 and 1.005 and should be about 1/4th or 1/5th of the beer’s OG. This reading will be the final gravity, or “FG” and should be close to the listed FG, which is included in your ingredient kit instructions. By the way, with an alcoholic content, it is now officially beer and no longer wort. You’ll want to take another hydrometer reading when the fermentation process is complete or nearing its end. Hydrometer Temperature Correction ChartĤ. Simply add the “△ Gravity” to your initial reading to obtain the correct specific gravity. If your temperature reading is different, be sure to calibrate.Ĭalculate the difference by using the table below. Hydrometer readings are stated assuming a standard temperature of 15☌ (59☏), so knowing the temperature of your wort is crucial for an accurate reading. Note: To get the most accurate data, read the bottom of the meniscus – as in where the liquid is level and not pulled by tension up the sides of the container or hydrometer itself 3. Your ingredient kit will list an OG so that you’ll have a reference for what your wort’s OG should be close to. A typical wort OG will be between 1.035 and 1.060. At this point, record the number on your hydrometer that is being crossed by the liquid-air line. The level to which the liquid rises is where your gravity reading should occur (we’ll call this the liquid-air line). The increments of your hydrometer represent specific gravity points. From there, it is recommended that your hydrometer be centered and vertically positioned so it can depict the most accurate reading. Wait until all air has escaped from the liquid or gravitated upward. The testing container should have enough liquid in it to fully suspend the hydrometer.Īfter transferring a sample to your test container, place the hydrometer in the wort and allow it to buoy. To obtain this reading, first use a beer thief to retrieve a sample of the wort and transfer it to a testing jar or cylinder. The reading that you will get is called the original gravity, often referred to as “OG”. You will need to take your first measurement after the cool down, prior to pitching the yeast. It really comes down to a simple 4-step process: 1. An ever growing list of functions and formulas will prove it an invaluable investment in your winery toolkit.Īvoid expensive mistakes at your winery and invest in CellarHand Pocket today.ĬellarHand Pocket has an every growing list of calculations and tools to make your work around the winery or vineyard a breeze.Using a hydrometer isn’t as complicated as you might think. CellarHand Pocket provides a collection of essential calculators for cellar hands, winemakers and vineyard workers to help them quickly and accurately calculate day to day formulas and additions.ĬellarHand Pocket is trusted by some of the largest and most respected wine makers around the world, and helps ensures consistent and reliable calculations are made every time.ĬellarHand Pocket is inexpensive, easy to use but most of all it works.
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