Discrepancy between refractometer and hydrometer

[gmiller598]

I'm currently doing a ESB. Starting OG target was 1.048.

I took the initial reading with both a hydrometer and a refractometer that I recently purchased. Hydrometer read 1.048. The refractometer read 1.045

I did a 1.3 l yeast starter and it has been fermenting for a week. I took a reading before preparing to move it to secondary. The hydrometer is reading 1.008 and the refractometer is telling me 1.023.

For all of my previous batches, I've done a standard 2 weeks for fermentation so this is my first time trying to move it to secondary as soon as I believe primary fermentation is done instead of waiting. I've always used the hydrometer before and it has always given me solid readings in the ball park of what my target OG and FG are supposed to be.

Beersmith is telling me the final O.G. should be 1.010. According to the Hydrometer, I'm already there after 1 week.

Beersmith also estimates the gravity after Primary to be 1.018. If that is the case, the Refractometer tells me I'm not there yet.

How do I know which is correct? Should I just leave in in primary for the additional week and then move it to secondary to be safe?

 

[brettg20]

The refractometer doesn't give correct FG readings, you need to convert it over.

 

[pdxal]

The refractometer reading is influenced by the alcohol. Many don't use them after fermentation, but there are calculators online that do a good job of correcting for the presence of alcohol. Sean Terrill has a great one that I have found very accurate in testing it myself vs. my hydrometer.
Many people don't secondary any of their beers, myself included, but that is another discussion. Most English ales aren't meant to be put in secondary, though. If you want to transfer to secondary, it is ready if the hydrometer is reading 1.008.
Estimated final gravities in Beersmith and the other brewing programs aren't always accurate. Go by stable gravity and enough time for the yeast to clean up byproducts/off flavors as well as for the beer to clear.

 

[BigFloyd]

At this point, trust your hydrometer. Alcohol throws the refrac off to read artificially high.

An ESB at 1.008? Sounds like it's at FG and you got some unusually high attenuation. What was the yeast strain and ferment temp?

Leave it in the primary another week for the yeast to clean up byproducts then bottle. You would gain nothing by moving it to a secondary. It's extra work and would increase the risk of oxidation.

 

[gmiller598]

At this point, trust your hydrometer. Alcohol throws the refrac off to read artificially high.

An ESB at 1.008? Sounds like it's at FG and you got some unusually high attenuation. What was the yeast strain and ferment temp?

Leave it in the primary another week for the yeast to clean up byproducts then bottle. You would gain nothing by moving it to a secondary. It's extra work and would increase the risk of oxidation.

Cool, thanks for the info. I used Wyeast 1099 Whitbread Ale yeast and it fermented approximately 63-64 degrees. It appeared to be a good clean fermentation from my starter with a good krausen for about 3 days and then subsided. My yeast starter was 3/4 cup of light DME for 1300ml.

 

[BigFloyd]

Cool, thanks for the info. I used Wyeast 1099 Whitbread Ale yeast and it fermented approximately 63-64 degrees. It appeared to be a good clean fermentation from my starter with a good krausen for about 3 days and then subsided. My yeast starter was 3/4 cup of light DME for 1300ml.

That sounds just fine. Hope it turns out great. ESB is one of my faves. I usually have one on tap, but I've been focusing on lagers lately and have my kegs tied up.

 

[gmiller598]

That sounds just fine. Hope it turns out great. ESB is one of my faves. I usually have one on tap, but I've been focusing on lagers lately and have my kegs tied up.

I'll plan on sharing the recipe on here when I'm done. It was my attempt at something similar to a close of Felinfoel Brewery's Double Dragon Ale from Wales. I sort of took all the various recipes I had found online (there were only a few) and made it my own.

I have no idea if it will be close or not. I had it on vacation last summer and its not available in the USA but I still hope this turns out pretty good. It uses some lesser known UK hops such as WGV and Bramling Cross so it will be a bit different.

 

[pdxal]

Whitbread can throw diacetyl, so it is a good idea to keep it in primary as is to clean up. You might consider warming it to 67-70 for a couple of days for a diacetyl rest even though it is an ale yeast.

 

[BigFloyd]

Whitbread can throw diacetyl, so it is a good idea to keep it in primary as is to clean up. You might consider warming it to 67-70 for a couple of days for a diacetyl rest even though it is an ale yeast.

+1. It also helps keep the yeast from prematurely dropping out if you are using something like 1968ESB..

Folks think that it's just lager yeast that can kick off diacetyl, but some of the English ale strains will do it. Chico (US-05, WLP001) will too according to my LHBS owner (who is a quite experienced brewer).