The Bar Towel

So today I dropped and broke my hydrometer. I scrambled and ran out to a nearby wine place to get a new one so I could brew tomorrow (ever notice how all the BOPs and outlets are closed on Mondays?).

When I got home I noticed the new one is calibrated to 20c V.S. the 15c I have been used to. I have never seen temperature conversion tables for 20c. Does anybody know where I can find one?

trub_man wrote:http://www.howtobrew.com/appendices/appendixA.html

Thanks, but this table is calibrated to 15c. I'm looking for 20c. I don't think you can just scale one to the other, but I may be wrong.

The difference between those two is so small (0.0009) you'd be close.

Here's an online calculator that does both (you could cross-check it):
http://www.fermsoft.com/hydroCorrect.html

Or just leave it at 20C and you don't have to calculate. ;D

And here's a table:
http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm

Correction (SG) = 0.2×Temperature - 4 (Temperature in degrees Celcius)

I recently got a refractometer and the gravity differs from my good old hydrometer.

I checked the hydrometer at zero, and it is a little off now (from the move, I dunno?). So to check it at a reasonable gravity, I dissolved 92(ish) grams of sugar in 500 mL of distilled water. That should have a gravity of 1.070 and a 17 Brix.

My hydrometer is giving me 1.064 and the refractometer is giving me 16.7

So the refractometer is within 2%, which is probably me and not the device (I'm measuring weight & volume with common kitchen crap, not laboratory equipment).

Now I wonder why I only ever calibrated at zero... I don't care what distilled water is... I wanna know what's in my wort!

Thanks Derek.

Seat of the pants brewing has worked pretty well for me so far, but I'm not confident it will lead to any consistency or repeatability!