Brix, anyone?
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So, my first 2 washes are in ferment…….. took my first reading before pitching the yeast but before cooling (roughly 100-110 degrees). In my second wash i was thinking about my yeast and didn’t measure the OG until after cooling and before the yeast at around 86 degrees. When is the best time to use the Brix? Before or after cooling? Specific temp? I know you have to convert based on temp but is there a key temp? Thoughts?
Skidzz
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hydrometers are meant to be used at 68 °F.
I always take a reading after the 60 minute mash- I use a refractometer which makes taking a reading easy- that way if my gravity is low I can fix the problem before I add yeast.
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