I recently broke my hydrometer and replaced it with a new one ($7.00 one).
I tested it in tap water and came up with a reading of 1.002 at 60F (the calibration temp per the hydrometer).
How does this impact my recipes.
For simplicity sake. Lets say I have a cider that should have an OG of 1.050 and a FG of 1.000.
When I measure that with my hydrometer at 60F it would show an OG of 1.052 and a FG of 1.002? (my hydrometer measures high .002
BYO has an article on calibration: http://byo.com/departments/1464.html
The article states:
"For example, let’s say your hydrometer reads 0.998 in pure water at 60 °C (its calibration temperature). This means that it’s reading two “points†low and you should subtract two “points†from any reading you take in wort or beer. In other words, if your wort reads 1.050, your corrected reading would be 1.048."
The article confuses me as it suggests I should add .002 to all my readings yet if I did that in my above example wouldn't I have an OG reading of 1.054 and 1.004 when the measure with a correctly calibrated hydrometer shold be 1.050 and 1.000?
So for pratical purposes how do I use this hydrometer in conjunction with beersmith? It seems to me that I would reduce all my measurements by .002 rathern than increase them by .002?
Sorry for beign so thickheaded I just can't seem to get my head around this issue.
Thanks
I tested it in tap water and came up with a reading of 1.002 at 60F (the calibration temp per the hydrometer).
How does this impact my recipes.
For simplicity sake. Lets say I have a cider that should have an OG of 1.050 and a FG of 1.000.
When I measure that with my hydrometer at 60F it would show an OG of 1.052 and a FG of 1.002? (my hydrometer measures high .002
BYO has an article on calibration: http://byo.com/departments/1464.html
The article states:
"For example, let’s say your hydrometer reads 0.998 in pure water at 60 °C (its calibration temperature). This means that it’s reading two “points†low and you should subtract two “points†from any reading you take in wort or beer. In other words, if your wort reads 1.050, your corrected reading would be 1.048."
The article confuses me as it suggests I should add .002 to all my readings yet if I did that in my above example wouldn't I have an OG reading of 1.054 and 1.004 when the measure with a correctly calibrated hydrometer shold be 1.050 and 1.000?
So for pratical purposes how do I use this hydrometer in conjunction with beersmith? It seems to me that I would reduce all my measurements by .002 rathern than increase them by .002?
Sorry for beign so thickheaded I just can't seem to get my head around this issue.
Thanks