For the camp that thinks a hydrometer poses a greater infection risk than a wine thief or baster, what is your logic behind this? Personally, I don't take hydrometer readings in the vessel, but I don't see how a sanitized hydrometer poses more of a risk than a sanitized wine thief or baster. If anything, I would think it would pose less risk as it is smooth glass as opposed to a plastic thief that probably has more places for bacteria/yeast to hold on to.
I think anytime you open your beer up to "mess" with it you are risking infection. It is hard to be patient, but most ale yeasts with few exceptions (particular saison strains) have done what they are going to do in 5-7 days when it comes to sugar conversion.
