I recently acquired one. This is my first venture into refractometer waters. I have been reading through all the posts about refractometers and I understand that I will need to use formulas to compensate for beer sugar levels (versus wine sugar levels) and compensate for alcohol in the samples during fermentation. My questions are:
-Beyond initial calibration is there a formula that needs to be used during sparge sampling and boil?
-Once fermentation takes place I am aware that there are formulas that should be used to compensate for alcohol content. I see MoreBeer has an Excel sheet (http://morebeer.com/public/beer/refractbeer.xls
) and I see that Sean Terrill has a spreadsheet (http://seanterrill.com/wp-content/up...lator_v2.1.xls
). Does anyone have a preference?
-Is there anything else I am missing in regards to general refractometer usage and/or Hanna-specific usage?