Don't know if it matters or not, but I have always read you need to use distilled water and as you mentioned, 60º F. According to Beer Tools Pro, any temp between 60 and 65º F will not affect the reading. At 66º it bumps your reading 1 point and so on from there.
i took distilled water and brought the temp down to 60F ,but my reading was 1.004 so can i assume it is off by 4 pts? and if so would that mean i have to subtract this amount from my readings to get an accurate reading?,4 pts is still a significant amount,over .5%,,also if im checking a worth sample that has not fully converted and still has lots of starches,protein and gluten etc will this not give me a false reading?
If I understand your question, no you are still going to have to subtract the .004 points. No matter when or where in the fermentation process you are. Cheers Jay
yeah thats what im saying,,since my reading appears to be off by 4pts then this means i will have to subtract this amount from any readings i take to get a more accurate reading,,so my hydrometer was not properly calibrated at the factory in france unless i am the one making a mistake somehow
but i was asking a separate question about the worth that is starchy ,i am wondering if a liquid that has other things in it other than juts water and sugar might give a false reading because other things might contribute to boyancie
@@j4nch I would definitely do 2 point calibration. At 0 and at known solution. I have a hydrometer that reads 0.997 instead of 0 and 1.093 instead of 1.110. Gotta know correction for start of scale and then also check if scale isn't short or stretched. If I would be super bored I'd also do other solutions to check how linear that potential distortion is.
thank you for this good info vid and straight to the point ,no chit chat or nothing
Don't know if it matters or not, but I have always read you need to use distilled water and as you mentioned, 60º F. According to Beer Tools Pro, any temp between 60 and 65º F will not affect the reading. At 66º it bumps your reading 1 point and so on from there.
i took distilled water and brought the temp down to 60F ,but my reading was 1.004 so can i assume it is off by 4 pts? and if so would that mean i have to subtract this amount from my readings to get an accurate reading?,4 pts is still a significant amount,over .5%,,also if im checking a worth sample that has not fully converted and still has lots of starches,protein and gluten etc will this not give me a false reading?
If I understand your question, no you are still going to have to subtract the .004 points. No matter when or where in the fermentation process you are.
Cheers
Jay
yeah thats what im saying,,since my reading appears to be off by 4pts then this means i will have to subtract this amount from any readings i take to get a more accurate reading,,so my hydrometer was not properly calibrated at the factory in france unless i am the one making a mistake somehow
but i was asking a separate question about the worth that is starchy ,i am wondering if a liquid that has other things in it other than juts water and sugar might give a false reading because other things might contribute to boyancie
Is this really fixed? I mean, if you are off by 0.002 with water, won't you be maybe 1.065 instead of 1.060 ? Depending of the default they have.
If you know how much you're off then whatever reading you get then subtract or add to get the real reading.
@@AedanBlackheart How are you sure that the offset is the same at 1 that at 1.065 ? Maybe the offset also augment linearly?
@@j4nch I would definitely do 2 point calibration. At 0 and at known solution. I have a hydrometer that reads 0.997 instead of 0 and 1.093 instead of 1.110. Gotta know correction for start of scale and then also check if scale isn't short or stretched. If I would be super bored I'd also do other solutions to check how linear that potential distortion is.
Great video guys!!!