T
THE_DRUNK_ARAB
If I take a sample of fermenting wort to figure out the current gravity I find that I cannot get a defined reading. By this I mean reading the Brix scale is difficult because it is blurry.
Is this because the amount of sugars in the wort have been converted into alcohol?
Has anyone else found this?
Cheers and bollocks
TDA
Is this because the amount of sugars in the wort have been converted into alcohol?
Has anyone else found this?
Cheers and bollocks
TDA