I have been reading about hydrometer calibration, and I tested mine. The side of my hydrometer says that it's most accurate when the sample is 60 degrees. In every recipe you are given a target start and end gravity, but they never mention at what temperature? Should I always chill my samples to 60 degrees, or just use an alcohol calculator to factor in the few degrees of temperature difference? When doing small all-grain batches, one should take a reading after mashing to check efficiency, and see how much sugar has been extracted. Does this mean that I have to take a sample, wait to proceed until it's chilled and then read it and continue to my boil? Forgive the beginner question, but I could use the proper information.