I understand that after the presence of alcohol, the brix reading is skewed, but from what I've read, the gravity should be the same before fermentation starts.
I picked up a refractometer, calibrated it, and then tested before pitching the yeast. I'm also using calibrated numbers for my hydrometer. (reads 2 points high)
Adjusting for temperature, I came out with a hydrometer gravity of 1.068 and a refractometer gravity of 1.061. (brix % adjusted for temp * 4)
I'm wondering if that is common before alcohol is present.
I know there's that morebeer spreadsheet that helps compensate for alcohol, but if the readings are off like this, it seems impossible to get an accurate gravity reading.