gbrewing
Well-Known Member
I've been a brewer for about ten years now and today is the first time I have used a refractometer. It is the National Industrial Supplies BREWfractometer.
I read that I can use this refractometer throughout the brewing process but have some questions about the use. I was curious what my mash would show after about 30 minutes so I took a sample. It showed as 1.056. The temperature of the mash at this time was around 151 degrees (when I removed the sample) How do I compensate for the higher temperature? Can I actually check the mash using this method?
Any other tips that can be offered?
I read that I can use this refractometer throughout the brewing process but have some questions about the use. I was curious what my mash would show after about 30 minutes so I took a sample. It showed as 1.056. The temperature of the mash at this time was around 151 degrees (when I removed the sample) How do I compensate for the higher temperature? Can I actually check the mash using this method?
Any other tips that can be offered?