Specific Gravity readings for:

Dry Irish Stout (primary fermenter) 1.024
Winter warmer (secondary) 1.015

My cats had broken my hydrometer that Natalie got me, so I went and picked up a refractometer, which gives a much more accurate measurement of sugar levels. Of course, you have to use a series of formulas to measure out the actual gravity level. A guy from Northern Brewer recommended this one. The first form gives you a general gravity level. However, when you get further along in the fermentation process and nearing the bottling stage, you’ll want to use the second form. Enter the original gravity level (OG) and the brix measurement and you’ll get your current and corrected gravity reading.

I’m probably going to bottle up a bottle or two of the winter warmer for the bottling party, just so we’ve something to try out (and is semi-carbonated).

February 4, 2006, 5:37 pm

Filed under: Mmm...Beer

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