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FWIW you are brewing a Belgian Ale .... Belgium is a country. You don't brew an America IPA.
I always mash longer than 1 hour. One hour is not long enough, IMO.
On the subject of the wort densities being different, I usually wait 10-20 minutes after the whirlpool to transfer so the break can settle. Is it generally thought this will result in vastly different gravities in the first and second half of the wort?
FG readings with my hydrometer (I double checked calibration) 1.025 and 1.024 after adjusted for temperature. None of them come that close, off by about 5 points across the board. This is similar to what I saw before.
While this is true, in my experience none of the existing spreadsheets or conversion factors for post fermentation refractometer readings are very accurate. They are sometimes off by more than 4 points from what my hydrometer reads.
If you run straight Mac OS X (no Boot Camp), there is currently only one choice: BeerAlchemy.