« on: March 28, 2012, 08:20:24 AM »
I'd use 1056.
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And FWIW, I use 2206 frequently and I don't remember ever having it throw diacetyl.
Your senses are just not as refined as the rest of us Denny. You wouldn't know what diacetyl is.
personally I think 74F is a terrible idea. Your beer though.
Would rice paper qualify as an adjunct?
Really? I collect a small sample in a big metal spoon, cool it down by blowing on it and take a reading after about 30 seconds on the glass. works great for me but will give you crazy results if you don't cool first.
Put 8 0z. in a metal cocktail shaker and put it in a bowl of ice water. Swirl it around. In a minute or so, it will be in the 60s and you can take an accurate reading.
Hooray! All the tips I have taken from Denny it's comforting to see he took one from me!
before I got my refractometer I used a steel cocktail shaker immersed in ice water to cool the sample. Took about 2 minutes and I always checked with 10-15 min left in the boil and just called it close enough. That also left me with enough time to make any necessary changes. I love my refractometer though.
Isn't that where Denny's from ?
How accurate do you think it'd be to use the temp correction tool in beersmith to measure gravity on the wort during the boil? Or should I cool the sample down before measuring? I usually don't check the gravity until it's chilled and in the fermentor.