beerkrump said:Hrm... I think I see your problem.
Maybe it's your process of drink, grind grains, drink, heat mash water, drink, mash, drink, lauter, drink, boil, drink, chill, drink, pitch, drink, aerate, and drink.
My process is grind grains, drink, heat mash water, drink, mash, drink, lauter, drink, boil, drink, chill, drink, take OG reading, drink, pitch, drink, aerate, and drink.
See, I move the first beer back a step and add the OG reading.
I take a pre-boil reading with a refractometer. Easier to remember when you're waiting for your kettle to boil than during the rush of activity that happens at the end of the process.
Pre-boil reading won't be indicative of what the OG is going into the fermenter unless you know your exact pre-boil and post-boil wort volumes.
Or know that your system gains 5-6 points during a one hour boil.
Well, you must know your brewhouse efficiency then, so why bother even taking a rafract reading? Just calculate your OG based on the grain bill.
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