Originally Posted by PistolaPete
I don't have that book, but maybe it will be my next purchase since I've heard many good things about it. I wasn't aware of the fact that the two solutions have problems mixing. I will take that into consideration from now. I am usually pretty close to what my Hopville says I should be, but it never hurts to try and perfect one's methods. So with the method you mentioned above, does it matter if I check the gravity after it has cooled in the icebath and BEFORE I pour it off the trub or AFTER I pour it off the trub?
If you're not adding water, the gravity isn't going to change, so it doesn't matter when you pull the sample. But I'd wait to calculate until you know the volume, since you'll lose a small amount taking it off the trub. At the same time, I know it's a matter for debate here (and everywhere), but I've never had problems just dumping it all in the fermenter, trub and all.
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde