BrewMonster

Recipes 

So I've been brewing for a while but have had problems getting or understanding how to read and calculate this.

I'll try to post a pic but it looks like my reading is riht under 1.050 am I reading this right? And of so, when I'm finished I will take another reading and subtract the previous and that will be my apx abv, is this right? Please help, lol. I made a stout with some pretty fair amount of fermentables and added 1 1/2 cup of pruning sugar to boost the abv then pitched adnnees Belgian yeast.

jethro55

Recipes 

Open up this link to the ABV chart:
http://www.howtobrew.com/section1/chapter9-4.html

The OG (original gravity) numbers are across the top. When you find the FG number after fermentation, just look across your FG row and read the ABV in your OG column.

There is an equation somewhere, but this is easier for me.

Sometimes, the OG measurement can be in error if the wort is settled somewhat. I usually get the OG from adding the gravity points of the various fermentables.

__________________
Civilization begins with Beer !

Primary: nothing in the pipeline at the moment
Secondary: some summer beers are imperative
Bottled: Nut Brown, Listermann's Cream Ale, American Pale Ale, Holiday Ale, HopNog, Honey Malt Cream Ale, Irish Stout, English Brown Ale, BIAB English Ale, India Black Ale, Bengal Juice, BIAB Cherry Wheat on the cherries, Belgian Pale Ale, Island Hefe on Mango, Island Hefe on Apricot (and dang -these are awesome beers)

Next Up: Hop farming

GrogNerd

Recipes 

close

OG is reading the amount of sugar in water compared to distilled water (which you should use to calibrate your hydrometer. distilled water at whatever temp your hydrometer is calibrated at should read 1.000)

FG is reading the amount of remaining sugar in water + alcohol

alcohol doesn't have the same density as water, so we have to fudge it a bit.

Papazian's formula is (OG - FG) * 131 = ABV%

__________________
"It's all beer, it's all good." - Words of House Grog
"I'm only happy when I'm suffocating yeast" - Rob Grog
"Homer no function beer well without" - Homer Simpson

drinking: Sweetpea's Mock Maibock, BigHair Belgian Pale Ale, O'Rob's Irish Red, Rob's 50th SMaSH ESB, Feet & Ass Mild - bottle conditioning: CLB's Red Barley Wine - primary: DB 8 Point IPA Clone - on deck: Belgian Pale Ale

freisste

Recipes 

I can't see your lines on your hydrometer, but it looks like you are reading it correctly. You are right around 1.049 or 1.050. Now do the same measurement when you think you are done (then again a few days later to ensure you are done) and the two numbers - entered into a calculator -will give you the ABV of your final product.

JLem

Recipes 

Without seeing the marks between 1.040 and 1.050 it is tough to read exactly where you're at, but you are correct that it looks close to 1.050, though I would bet it is closer to 1.048 or even 1.046.

ABV = (OG -FG) x 131

__________________
Brewing blog at Brew by Brew

freisste

Recipes 

Fyi. This approximation is good until you start making big beers. After a certain point (not sure exactly, maybe 1.070+) the approximation starts to fail. The formula is good for doing quick calculations in your head, but a calculator makes everything easier.

JonW

Recipes 

Ditto. 1.046 to 1.048.

You need to look at the smaller marks to the right (that we can't see in your picture). They are usually in .002 increments. e.g. you will have the large line for 1.040, then look at the smaller line for 1.042, 1.044, 1.046 and 1.048, then again the larger line for 1.050.

__________________
Surf City Brewing

My Single Tier, 3 Pump, BCS-462, Brutus Build: http://www.homebrewtalk.com/f51/single-tier-3-pump-bcs-462-automated-rig-204705/
My customized BCS-462 controller web interface: http://www.homebrewtalk.com/f51/hacking-bcs-add-customized-web-pages-done-209388/
My 8 tap, 11 keg, upright Keezer build: http://www.homebrewtalk.com/f51/upright-keezer-8-taps-11-kegs-371438/

dbsmith

Recipes 

Try putting a flashlight up to the testing jar.