I'm new to this hobby - I made a batch of Irish stout with a buddy to learn and just made a successful hefeweissen solo, so I felt good enough about it to try something new. I made a 5 gal batch of nut brown ale, then added 2 lbs of honey, following suggestions on heat pastuerizing it and adding it after the ferment was going strong. My question is whether it is possible to estimate the OG of the honey-fortified wort? I got a 1.050 before pitching the yeast, but wasn't sure how to recheck after the addition without opening everything up. Any way to make a guestimate?