Gravity meter microscope thing

[passedpawn]

That's odd seeing as the Brix/Plato scale was invented as a way to make SG intuitively meaningful to brewers - http://en.wikipedia.org/wiki/Brix

In short, if your wort is 12*P, it's 12% sugar by weight. That gives most people a lot better idea of what's going on than knowing that it's 1.048 times heavier than water.

Good point. I still like the units that makes mathematical sense.

 

[gr8shandini]

Good point. I still like the units that makes mathematical sense.

I'm failing to see how it doesn't make mathematical sense. One is a ratio of the weight of a solution to the weight of water and the other is a ratio of the weight of sugar in solution to the total weight of the solution. I'm an engineer and we've probably got hundreds if not thousands of such non-dimensional units, so I guess I'm just used to using the one that's most convenient for the application.

That said, I'm still trying to retrain myself to "think" in Plato since most recipes you encounter for homebrewers are listed in terms of SG. Now that refractometers have become more reasonably priced, I think it would be nice if our community started posting both. Especially for all-grain recipes where the use of a refractometer is practically mandatory.