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I have a Tripple (the second run tested at 1.056) Lemon Ginger Honey Wit in the secondary now. AG 18 lbs with fresh lemon zest, candied ginger and orange blossom honey. When the WLP 410 quit, I racked from primary and pitched WLP 500. It still needs a lot of time before I bottle condition ...

I did express myself poorly, and the main point I wanted to make WAS that even with a SG reading you wouldn't know exactly what sugar (or other substance) was affecting the SG. My comment about degrees Plato does apply, though - it's based upon Sucrose, as is the refractometer.

I've thought about placing the garden hose going to my immersion chiller into an ice chest containing ice water to drop the temperature feeding into the immersion chiller which would speed up the wort chilling process. Is that reasonable, or also a waste of time?

I've noticed that the main complaint about a refractometer, is that it makes measurements based upon sucrose content. What do you think a hygrometer does? The Plato system and SG of a hygrometer are based upon that same sucrose content NOT maltose, etc. If it's a problem with one, then it's a...

Thanks for your service, and welcome to the forum!

Plan on brewing today, so I would like some input before starting. I'm nervous about my first ever batch ...

I live in Bristol, FL, but I frequently have to go to Gainesville for appointments at the VA Medical Center there. Sounds like there's a lot down there I need to check out.

Style: Southern English Brown Ale - 11B Specialty Grains: 1.5 lbs Crystal Malt 60L .5 lbs Chocolate Mate 450L Fermentables: 5.75 lbs Dark Liquid Extract 17.5L .25 lbs Dark Brown Sugar 50L Hops: 1 oz East Kent Golding (5.7% Alpha) 45 min boil Yeast: WL005 British Ale (1.25L starter)...

Welcome from Bristol ... Florida!

I am new to home brewing. I got the starter for my first batch going about an hour ago, and will be brewing my first ever batch tomorrow. :mug: