I was just thinking that I can't imagine big breweries taking gravity reading the same way we do. That seems like too much of a manual process. Also, watching Brewmasters, they seemed to have a graph on the gravity readings as the beer fermented, and a manual hydrometer really doesn't lend itself to that kind of logging easily.
A quick Google search turned this up:
It all makes sense, but got me wondering. If I wasn't trying to get an actual reading, but just wanted to know when fermentation was done, couldn't I put my fermenter on a scale and wait until the weight stops dropping? Or maybe I'm missing something...
Anyone have any insight on this?