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When yeast is stressed during fermentation, e.g. by high alcohol concentrations, it can release foam-damaging proteolytic enzymes and lipids.

The original source for Gardner's equation is: Gardner, S., "Enhanced Utilization of Hand Refractometers in Brewing Operations", The New Brewer, July-August 2000. Vol 17. No. 4. p 44. Unfortunately, I do not have access to this publication but this equation was also presented in: Bonham, L. K...

Thanks! Thanks! I guess you are missing Gardner and Gossett? Gardner's correlation was referenced in Bonhams Zymurgy Article and is simply SG=1.53*bx_f-0,59*bx_i/wcf. The Gossett one is a bit more complex. A detailed description can be found on his homepage: Derivation. I would really like to...

Thanks!

As long as the device has a Brix scale, you should be good to go. According to Sean Terrill, the SG scale on cheap handheld devices has been notoriously inaccurate in the past. But as someone already said, you can only use the SG scale for measuring OG anyway. For FG measurements you need a...

I have recently been working on an article about calculating SRM/EBC values of beer recipes for my home brew club. In this article, I also wanted to incorporate an EBC color scale. Well, this endeavor took me further down the rabbit hole than I had hoped. In my search for a suitable formula, I...

Greetings from the Australia of Central Europe. I've been homebrewing for almost four years now. It's kind of a medidative hobby where I've made a few friends along the way, including the motley crew in my home brew club. With my trusty old Speidel Braumeister, I brew mostly classic continental...