davidabcd
Detroit, Mi.
- Joined
- Jul 19, 2018
- Messages
- 3,327
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I've come across that each time.too many bubbles
I've come across that each time.too many bubbles
It isn't a good idea because you had to open up your bucket and introduce oxygen into it when you put the hydrometer into it, unless it was in there from the start in which case it meant you had to open it to read it, unless it was a glass carboy, in which case, forget it.@applescrap I thought you took all the bashing from the forum over you lager fermentation temps, not because you didn't use a hydrometer? Or was it for both?
Anyway, I put my hydrometer directly in the FV also. I don't recall why this is not supposed to be a good idea.
My hydrometer is at least 15 years old (previous owner included).
@BitterSweetBrews
The only danger I can think of is if I were to drop the hydrometer into the FV from a distance, then it might dive and break if/when it hits the bottom. But it seems pretty obvious not to do that--thin glass and all that. I gently lower the hydrometer into the liquid until it floats and then carefully remove it.
Oddly satisfying???Like a youtube video of people dropping stuff off tall buildings onto stuff! i bet you get 1M views on something like that! "Floating hydrometer in 5 gal bucket of homebrew from 10 stories up"
Wow so that is what I should be doing. I guess that was taken with lid off something.Lol. I am not bashing you for posting pictures of proofHaha, never thought I would. But there it was and I wanted to make sure my kbs clone was done. Problem is I have no idea what to do with it or how to calculate anything. Guess Im glad to have some data. With the kbs, I wiggled the bucket at about ten days and again a few days later and was surprised at what I found. Of course in true applescrap fashion I floated it in the bucket. I think this says 1.01something. Chocolate floating on top as always with this beer. Also got new bag to help elminate poor filtering from cheap bag. Already feel kind of obligated to use it now that I have it. Nice knowing this beer attenuated so well. Other than this not entirely sure when or where to use it. Overall, glad to have a new brew toy.View attachment 597409
Alright already, I got a hydrometer
Here are some ideas that will help one see the art of brewing. Think about steak for a second. I know there are differences, but consider a decent cooking method and a quality temp probe. Just like brewing the temp probe is important. Assuming there is more relevant data two equal steaks could be bettered (reaching here) by a spectrometer, weight data, etc...but could that data turn a round steak into a filet or a kobe steak. Now think brewing, does sticking a hydrometer into a beer turn cheap grain into golden promise. Bad tap water into the best spring water in america. Stale hops into fresh pacific northwest hops. So the question must be asked what is really important, ingredient quality, water quality, or a hydrometer. Would you be willing to take a bet that you get to use hydrometer and fermentation fridge against neither, but the neither gets golden promise, treated water or spring and fresh hops. The fridge and hydrometer gets discount grain, bad tasting tap and stale hops. Which will taste better? Obviously the ideal answer is both good ingredients and professional process measures would be best. But thats not the point, the point is to try and think a little artistically. A key idea is the lack of measurement and fermentation temp control should not mean the brewer has no knowledge and that the beer is bad. It might just be golden promise, spring water, and fresh pacific Northwest hops.[/QUOTE... the art of grilling and chilling..1 beer flip...2 beer finshed
Oh yeah I like Coors.. when I lived in Littleton.. yes I can easily put a pinic tap on the keg to pull sample ABV..why? What is the range for 20 lbs of two.plus the range of vennia...5.5-6 ?Here are some ideas that will help one see the art of brewing. Think about steak for a second. I know there are differences, but consider a decent cooking method and a quality temp probe. Just like brewing the temp probe is important. Assuming there is more relevant data two equal steaks could be bettered (reaching here) by a spectrometer, weight data, etc...but could that data turn a round steak into a filet or a kobe steak. Now think brewing, does sticking a hydrometer into a beer turn cheap grain into golden promise. Bad tap water into the best spring water in america. Stale hops into fresh pacific northwest hops. So the question must be asked what is really important, ingredient quality, water quality, or a hydrometer. Would you be willing to take a bet that you get to use hydrometer and fermentation fridge against neither, but the neither gets golden promise, treated water or spring and fresh hops. The fridge and hydrometer gets discount grain, bad tasting tap and stale hops. Which will taste better? Obviously the ideal answer is both good ingredients and professional process measures would be best. But thats not the point, the point is to try and think a little artistically. A key idea is the lack of measurement and fermentation temp control should not mean the brewer has no knowledge and that the beer is bad. It might just be golden promise, spring water, and fresh pacific Northwest hops.
Now think brewing, does sticking a hydrometer into a beer turn cheap grain into golden promise. Bad tap water into the best spring water in america. Stale hops into fresh pacific northwest hops. So the question must be asked what is really important, ingredient quality, water quality, or a hydrometer. .
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