The Great Gravity Showdown - Hydrometer vs. Digital Hydrometer vs. Refractometer vs...

[David17]

Incredible tests. Thank you. It reminded me that many homebrewers are engineers. I'm not. However, I do appreciate precision aligned with the goal/purpose. For me, this means is the beer within the limits of the style? Failing that, is it good tasting? So, I missed the IBUs and/or the FG by a few points. It matters little. Not to mention my first NEIPA that could have removed the paint off a car. Hey, it was hazy, had the right ABV made in New England. I excuse the debacle because it was the first time I used a hop shot. Have avoided them since. I've been using precision hydrometers and then a handheld refractometer that is difficult to read although I've gotten better at it. Right now I am awaiting the delivery today of an Amazon cheap digital refractometer like ShaneB mentioned. As with most processes in homebrewing and in brewing period, exact precision is not possible. There is always a range of time, temperature, water, crop variables, etc. The commercials are constantly testing and refining. That they produce a constant product over years, decades is amazing.

From time to time, I remind myself this is a hobby and not a commercial enterprise with stakeholders other than myself. So, I enjoy it and still fret over the missed whatevers.

David

Belgian style Witbier, NZ IPA, Chico clone fermenting

The refractometer came while posting. Another adventure begins.

 

[DuncB]

In brewfather there is an option to add a calibration factor into the formula they use to work out gravity for refractormeter.
I've been really happy with my Milwaukee over the last few years. It's nice to have an easy to read display.
As with all gravity samples make sure that it is well mixed before measuring.

 

[passedpawn]

Your test might have included a chicken egg. I posted some information here on HBT a while back, but there is much more info at the following link.

A 1616 Danish cookbook ... advises one to “put an egg or two into this lukewarm brew so that there is a part of egg as big as a 2 shilling over the water then it is sweet and fat enough,”

https://www.homebrewersassociation.org/how-to-brew/egg-mead-ium-measuring-gravity-egg/

 

[DuncB]

Your test might have included a chicken egg. I posted some information here on HBT a while back, but there is much more info at the following link.

A 1616 Danish cookbook ... advises one to “put an egg or two into this lukewarm brew so that there is a part of egg as big as a 2 shilling over the water then it is sweet and fat enough,”

https://www.homebrewersassociation.org/how-to-brew/egg-mead-ium-measuring-gravity-egg/

I note this and will use this when I have to go back to analogue thermometer and pH strips.