Hydrometer Samples

I typically only check the gravity prior to fermentation, before racking to the secondary and then before bottling. I see where others will continue to take samples and check the gravity during fermentation.

How do you take these samples easily without contaminating the beer???

A wine thief or a turkey baster both work well. Sanitize them first. I suck up a little beer, drain, then suck up the actual sample undiluted by sanitizer. The sample does not get returned to the main batch. I usually drink it.

I use a sanitized turkey baster and hydrometer combo before pitching yeast in the low 60s (F) then once again before bottling, usually 3-4 weeks later. Sometimes I'll take a sample mid-way. But I find that after hundreds of brews, my FG is usually on point at 3-4 weeks anyway. The side benefit is further conditioning and cleaning up of any off flavors that were initially expelled by the yeast.

I usually re-incorporate the 1st sample back into the main volume (pre-ferm), then drink the 2nd and 3rd samples to see how the flavor is developing. Never had an infection due to improper sanitiation.

Great information. Thanks for the posts.

Ron

Yep, wine thief and I drink all samples (except pre-fermentation, yuck). And I sample almost every couple days sometimes hehe