Check out my tool! I got it for X-Mas. I suggest that everyone should get one. A refractometer will allow you to take Brix readings (instead of, or in addition to, gravity readings) at any point in the brewing process. With just a few drops (not several ounces) of wort, partially finished beer or finished beer, you will know the exact sugar content of any liquid. This thing is a must have. They are fairly inexpensive (about $60 or less). Make sure you get one that has ATC (automated temperature compensation). This will be more accurate in a wider temperature range (about 40-80 degrees, or more). Don't buy one that does not have ATC. They are much cheaper but, you will not be happy with it. Go buy one with ATC today. You wont be sorry.
Wednesday, January 28, 2009
Freak's Tool !!!!!!!!
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6 comments:
I am sure you freaks know this but there is a "correction" factor you have to consider if using your refractometer on partially or fully fermented beer. I found an online article in byo that gives you the formula, see link and brew strong:
http://www.byo.com/component/resource/article/1343-refractometers
Don't brew without it! Love mine. Used to use it for FG, but hydrometer's more accurate and the hydrometer sample's too tasty. ;-) Can't beat it for pre-boil and OG though.
Cheers!!
Pro mash makes the correction for you. We also have the refract spread sheet from BYO. I use it during fermentation. Promash only has O Brix and F Brix. So far the Brix and Gravity match up. We had one OG that was off a bit but it had some trub in it. I took it again latter and they matched up. I use it all the time.
This is a cool brewing tool, it is on my homebrew wish list among about a thousand other things. Nice blog!
I misspoke. It is a spreadsheet from More Beer, not BYO. It is free and it has been tested in homebrew and brew pub breweries. But, I only use it during fermentation to check on the progress. I put my O Brix and F Brix into my Promash program. Both programs make the corrections.
I got one of those last year, it is awesome. It's so much easier to cool down a small sample of wort.
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