I'm just curious what a refractometer accomplishes that a hydrometer does not. It seems that you need to use a set of tables to correct a refractometer for alcohol content, which is another step in what is already a very simple process. I'm just curious what is better about them.
On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.