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That's a very strange looking chart you have there. I have two tilt hydrometers. I calibrated them to my hydrometer before using them and they both agree with my hydrometer to the point where I don't even use the hydrometer anymore (I do use my refractometer though). Here is what one of my...

I love classical music and I'm currently listening to the Bach Brandenburg concerto's.

BTW, I don't know if the design has changed - but my Hullwrecker had some gaps on the bottom flange that allowed grains to filter through without being crushed. I simply taped over the gaps to solve that problem.

I have a two roller Hullwrecker and do BIAB. I set my rollers with a feeler gauge for .028" even across the rollers. I use my 1/2" geared drill to run it at a nice 300-500 rpm. I run everything in my grain bill through it with one pass. I'm very happy with the results that I get.

I have a Tilt (actually, I have two of them) and I really like them. After calibrating mine, they agree perfectly with my hydrometer - in fact, I don't even use my hydrometer anymore, just a refractometer and the Tilts. Here is a sample report from one of my brews, I find the Tilt very handy to...

If you want to check your refractometer at the high end you can make a sugar solution to test it. I zero tare a small container on my kitchen scale then add 14 grams of table sugar and then add water until the scale reads 50 grams and then mix it very well - that is a 28% sugar solution (or 28...

Mmmm, I love it. I don't make it as much as I should. And I don't have a proper sausage stuffer so I'm using the KitchenAid attachment - not the best, but I'm getting by. Brats and Summer Sausage - heck yeah!

It's finally warming up enough in the garage to do some more work working. This time I just used the left-over pieces of wood from the bowl turning project (and bought a bit of Purple Heart wood) and made a cheese serving board. No sense in letting wood scraps go to waste. :) Cheese board made...

I made an Old Rasputin Stout clone a while back. Here is 19 lbs of grain mashing in my 40 qt pot - yeah, it's a bit full. I held back 1 gallon of water from the mash and when I drained the Wilsner Bag I let it rest on an oven grate over the pot and did a simple pour over sparge with the gallon...

That would be me. I cannot remember the last time I purchased beer to drink, I always have two kegs of my homebrew on tap at all times. I admit that I do buy some cheap beer to pour in a pot when I'm making brats - there's no way I'm wasting my homebrew to simmer brats only to toss it later.

I have been using a Wilser bag for the last three years with no issues. Mine also came with a small loop of rope that wraps around the bag just below the drawstring, it works great for lifting those heavy 5-gallon mashes.

I guess that I have been lucky. I have been brewing beer for almost 30 years and I have never had to dump a batch. But then again, I have only ever brewed simple ales and lagers (English and German styles) - not much to go wrong.

I guess I'll throw in my .02 - I use my cheap ATC refractometer and Tilt hydrometer only for brewing all of my beers. After learning how to properly use them, the refractometer and Tilt hydrometer readings are so close to my standard triple scale glass hydrometer that the difference is just...

I make whatever size starter is needed to hit the required cell count. I usually use a 2L Erlenmeyer flask for the starters and let it ferment out then decant the spent wort, I'll build it up until I hit the cell count. I always decant the final starter before pitching.

I'm using BeerSmith version 3.2.7 on my Windows 11 desktop. It works fine for me, but I do use Brewers Friend for the Starter calculator and Refractometer calculator.

I make starters from dry yeast for all of my brews, even if one package has a high enough cell count. No HBS Where I live in AZ and liquid yeast won't survive sitting on the porch if I order it and it's delivered (except during the winter). I have found that when I make starters from dry yeast...

I leave all of my beers in the fermenter for at least 6 to 8 weeks before I process them further.

I use a Tilt Hydrometer to follow my fermentation. With my Lagers, I transition from fermentation to Diacetyl rest just before fermentation is complete. Here is plot of my last brew which was a Schwarzbier.

I'll just be an echo chamber here. Let it sit and enjoy your holiday (just make sure your airlock bubbler is full before you leave...). I routinely leave all my beers ales/lagers in the fermenter for a minimum of six to eight weeks. After that, they get a dose of gelatin and a cold crash then go...

I just finished a segmented fruit bowl.