philm63
Grandmaster Brewer
I am looking at a digital refractometer and wondering if it would work well for measuring SG during the boil to ensure I can hit my target OG most every time. The unit is as follows:
Hanna Instruments; HI 96811 Digital Refractometer for Measurement of Sugar in Wine % of Brix.
The specs say this: HI 96811 converts the refractive index of the sample to sucrose concentration in units of percent by weight, %Brix (also referred to as °Brix). The conversion used is based on the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Since the majority of sugar in grape juice is fructose and glucose and not sucrose, the reading is sometimes referred to as “Apparent Brix”.
Assuming all I need to do it convert Brix to SG (simple calculation?) will this fit the bill for working with wort?
Hanna Instruments; HI 96811 Digital Refractometer for Measurement of Sugar in Wine % of Brix.
The specs say this: HI 96811 converts the refractive index of the sample to sucrose concentration in units of percent by weight, %Brix (also referred to as °Brix). The conversion used is based on the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Since the majority of sugar in grape juice is fructose and glucose and not sucrose, the reading is sometimes referred to as “Apparent Brix”.
Assuming all I need to do it convert Brix to SG (simple calculation?) will this fit the bill for working with wort?