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I use both, but rely on the hydrometer reading for pure accuracy. I use multiple nice lab hydrometers that have smaller scales on each (it makes it easier to get a more accurate SG reading). Even with conversion sheets, I find the refractometer off (not by much), but I'd rather have the...

I don't put an airlock on. I generally have it on a stir plate with aluminum foil over the top, just like a starter.

Use a racking cane and be careful, I've never had any issues there, other places, but not there.

I wouldn't worry about catching it "almost" done. Just give it time to work and transfer it when it is close or there. You won't be disappointed either way, I'd wager.

Hydrometers are calibrated to weigh particulate matter in solutions. The one's we use are calibrated to measure saccharides in a solution. As mentioned temperature and CO2 can throw off hydrometers, (mainly the bubbles clinging to it in a test sample, just degas the sampling). Other than that...

I like using secondaries, I usually wash my yeast and store it at the same time that I rack to secondary. If you are doing a secondary, as mentioned above, just move it after the yeast have finished their alcohol craps. I usually rack to secondary after 7-10 days.

Beer is ready as soon as your palate likes it, patience sometimes makes you like it more, but patience was a whore.

It's only "pay" for the app if you go to it on a droid or IOS phone. Not standard web browser, although after you use it a few times, and if you ever use liquid yeast, you may change your mind about the "expense".

It does show up, but if you want it to be noticeable in the forefront, I personally think it is more evident with a sweeter wort, which kind of assimilates the things necessary for the brain to think mm "honey"

I'd use two dry packs on a 1.07 if 5 gram, 1 if 11

In my experience the "flavor" comes through a bit more when added at bottling time, but that may be because I don't let it carb up enough. When the honey is converted, it converts readily. So it really drys out your beer, you can taste it, somewhat, but to make it more evident, if you wanted...

That just blows my mind and my whole process to s***.

You people are so behind. I use frozen kitties to power my cold fusion chiller.

Brilliant thread I use a cold fusion motorized chiller. Obviously, it is cold. I can honestly say that I have never topped off. Ah it's the 90% vs the 10%. Heh, nah I just never have because I always end up boiling down to my batch size. I did add Ice before I got a wort chiller, never...

Well you do risk infection to a higher probability. Most likely it is just a tiny probability to begin with. It's like buckling your seat on an airplane. Really, it's not going to help, but I suppose there are some instances where it could. Many off flavors are produced by infections, most...

Use frozen kittens.

Don't worry about mixing it. Yeasties will attack it like a dog attacks a lame squirrel. It has a higher gravity anyways, so it will sink, right into the abyss of open yeast mouths. Oh, but warm the honey up first, at least. Even if you don't pasteurize it is MUCH MUCH MUCH MUCH MUCH easier...

That'd confuse the hell out of me. I'd take a half gallon of water Mix with a half pound of sucrose table sugar. Suspend well, maybe warm a bit to get it suspended well. OG should be around 1.040-1.05 (depending on measurement accuracy, evaporation, and final volume) I mean the only things I...

80 F? That would make it more like 1.042, are you sure that you read the hydrometer correctly? (Didn't accidentally read another number like plato? Even then that would have put you at 18-21 probably. If you kept 153 temp for an hour with that much 2 row, there has to be another variable...

It does sound like Temperature, it could be also settling of the wort if the sample wasn't from well-mixed wort, but I highly doubt it would throw it that much. I've never had that much of a disparity unless it was temperature. You can check your hydrometer, measure it with water, and then...