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How To Brew - by John Palmer - Appendix A - Using Hydrometers
How To Brew - by John Palmer - Appendix A - Using Hydrometers
Appendix A
Using
Hydrometers
Site Map
Introduction
Section 1 Appendix A Using Hydrometers
Brewing Your First
Beer With Malt
Extract
Section 2
Brewing Your First
Extract and Specialty
Grain Beer
Section 3
Brewing Your First
AllGrain Beer
Section 4
Formulating Recipes
and Solutions
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A hydrometer measures the difference in gravity (density) between
pure water and water with sugar dissolved in it by flotation. The
hydrometer is used to gauge the fermentation progress by
measuring one aspect of it, attenuation. Attenuation is the
conversion of sugar to ethanol by the yeast. Water has a specific
gravity of 1.000. Beers typically have a final gravity between 1.015
and 1.005. Champagnes and meads can have gravities less than
1.000, because of the large percentage of ethyl alcohol, which is less
than 1. Hydrometer readings are standardized to 59°F (15°C). Liquid
gravity (density) is dependent on temperature and temperature
correction tables are usually sold with the hydrometer or are
available from chemistry handbooks.
A hydrometer is a useful tool in the hands of a brewer who knows
what wort gravity is and why he wants to measure it. Beer recipes
often list the Original and/or Final Gravities (OG and FG) to better
describe the beer to the reader. For an average beer yeast, a rule of
thumb is that the FG should be about 1/4 to 1/5 of the OG. For
example, a typical beer OG of 1.040 should finish about 1.010 (or
lower). A couple of points either way is not unusual.
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1/12/2014 How to Brew By John Palmer Appendix A Using Hydrometers
It needs to be emphasized that the stated FG of a recipe is not the
goal. The goal is to make a good tasting beer. The hydrometer
should be regarded as only one tool available to the brewer as a
means to gauge the fermentation progress. The brewer should only
be concerned about a high hydrometer reading when primary
fermentation has apparently ended and the reading is about one half
of the OG, instead of the nominal one forth. Proper yeast preparation
should prevent this problem.
Beginning brewers often make the mistake of checking the gravity
too frequently. Every time you open the fermenter, you are risking
infection from airborne microbes. Check the gravity when you are
ready to pitch the yeast, then leave it alone until the bubbling in the
airlock stops. Checking the gravity inbetween will not change
anything except to possibly contaminate it. Also, always remove a
sample of the wort to test it. Don't stick the hydrometer into the
whole batch. Use a sanitized siphon or Wine Thief (turkey baster) to
withdraw a sample of the wort to a Hydrometer Jar (tall, narrow jar)
and float the hydrometer in that. There is less chance of infection
and you can drink the sample to see how the fermentation is coming
along. It should taste like beer even though it may taste a bit yeasty.
The hydrometer temperature correction table is shown below.
Hydrometers are standardized at 15° C (59°F). When discussing
specific gravities of worts and beers with other brewers, always
quote the standardized value. Measure the specific gravity of your
wort, take the temperature and add the correction (Delta G) value
given in the table. The correction number is added to the specific
gravity number, 1.0XX.
For example:
If the wort temperature is 108 °F, and the gravity of the sample is
1.042, the Delta G value that would be added is between .0077 and
.0081. Rounding it off to the third decimal place gives us .008, which
is added to 1.042 yielding 1.050.
Table 18 Hydrometer Temperature Corrections
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1/12/2014 How to Brew By John Palmer Appendix A Using Hydrometers
Buy the print edition Search How To Brew:
Appendix A Using Hydrometers
Appendix B Brewing Metallurgy
Appendix C Chillers
Appendix D Building a
Mash/Lauter Tun All material copyright 1999, John
Palmer
Appendix E Metric Conversions
Appendix F Recommended
Reading
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