Hi,
The next WestSide meeting will take place on 2/26,
meeting at WindRiver and venturing out to some real
live homebrewers' kitchens.
This is on a Wed so it should not interfere with the
BJCP classes.
Cheers
WH
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Now that I have my grape concentrate/brix problem figured out thanks to Rick
and Johnathon, does anyone have a yeast recommendation for a pyment made
with johannesburg reisling concentrate?
I'm thinking of using one of these:
71B-1122 Narbonne. A rapid starting and constant fermenting semi-dry white
wine yeast that will enhance fruit flavors and add fruity esters, ideal for
fermenting with neutral grapes or concentrates. Limits phenol extraction and
may neutralize up to 40% of malic acid producing a smooth and rounded
"nouveau" wines that will mature quickly. A low foaming strain. Whites,
roses, nouveaus and concentrates. 59-89° F (15-° 30C)
D-47 White Wine. A vigorous white wine yeast that will leave a wine very
full bodied with enhanced mouthfeel. Accentuates varietal character and
contributes ripe tropical fruit and citrus notes. Recommended for Chardonnay
and Rose as well as mead, when nutrients are supplemented. Whites, rose,
mead.
OK, You asked for it.
The exact formula (minus raised exponents) for converting specific
gravity to Brix is as follows:
°P = 135.977 x sp gr(3power) -630.272 x sp gr (2nd power) +1114.14 x sp
gr - 616.868.
I use brix to watch the thinning runoff and a hydrometer to sample O.G.
and F.G. The third scale on the hydrometer is a fairly accurate
estimate alcohol by (I believe) weight.
My old mercury lab thermometer broke but the mercury was recycled.
Rick
Shouldn't have any effect. Stouts and Porters have the same refractive
index as lagers and wheat beers. The "skin" that the light goes through
is very thin and the most important time to be using one is when you are
trying to determine to continue collecting to kettle or divert to the
drain.
R
>>> "Gregory Walsh" <popcorn(a)ties2.net> 02/10/03 05:54PM >>>
It would also be very interesting to come up with a methodology to
determine the effect of dark wert on refractometers.
Greg
Hi,
Thanks to all that attended Winterfest, hope you had a good time. (I did!) We will be releasing Ruby the Raspberry Porter this Thursday 2/13. This porter was made with extra chocolate malt and was aged on 200lbs of real raspberries. (Yum Yum) Because we used real fruit, it was a bit tart so we sweetened it with lactose (milk sugar). We ended up with a beer that reminds me of a chocolate raspberry milk shake. You really need to try it! Thursday 2/13, 5-6pm just $1 per pint.
Cheers
Mike
Hi all,
Wow. Nice thread going with the brix conversion. Me?? I'm an SG man, since it is a more precise way of determining "sugar" concentration in an aqueous solution.
As far as calibration is concerned...for what it is worth I have a digital thermometer that was calibrated and is traceable to NIST (National Institue of Standards). Accuracy is +/- 0.1 degree C. Also has a Fahrenheit scale. Kinda nice for hitting accurate temps for mash water! :)
I could be persuaded to bring it to a meeting. Or an adventurous brewer could swing by Burnsville and check out their thermometer vs. mine.
Don't have an analytical grade hydrometer. Yet. :)
Cheers,
Steve
------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo! ------
I like the idea of doing a group calibration to see how close our
hydrometers or refractometers really are. Or how well we can read them.
Or how well we can measure and mix a solution.
Unless we can calibrate at 59F we will have to do a temperature correction
(see the posting by Steve Piatz on the mnbrewers discussion forum)
at 68F (room temp?) the hydrometer reading is already off by 0.9
> ----------
> From: Rick Oftel[SMTP:Rick.Oftel@toro.com]
> Sent: Monday, February 10, 2003 3:48 PM
> To: mba(a)thebarn.com; popcorn(a)ties2.net
> Subject: Re: Brix
>
> One thing about being first, you can be dead wrong but you're still
> first!! Personally, I think this is a great experiment to try just for
> kicks. It would also be interesting to gather all the hydrometers and
> refractometers and see how well they are actually calibrated.
>
> Rick
>
> >>> "Gregory Walsh" <popcorn(a)ties2.net> 02/10/03 03:21PM >>>
> Three experts 3 different answers. Is there a reliable formula or
> table for converting Brix to Specific Gravity?
>
> Greg
>
>
>
>
>
I've actually have done the experiment of Hydrometer readings to
Refractometer readings using table sugar and room temp tap water. I also
plotted it in graph form for my own personal use.
Here's a few point from the chart
SG Refractometer SG/Ref
1.006 2.0 3.00
1.023 6.6 3.48
1.044 11.8 3.73
1.072 18.7 3.85
1.90 23 3.91
1.105 26.4 3.98 (pretty close to 4)
This shows that the refractometers are not that accurate in the lower gravity
readings but fairly close for typical wine readings.
JL
