Testing Method Of Wort Gravity In Beer Making Process

In the saccharification process, we usually test the concentration/specific gravity of wort with a saccharimeter, which is a float meter made according to the density theory of liquid, the less dense the liquid is, the deeper the saccharimeter is. There are division rules on the slender rod.

1. The test temperature is usually around 20℃. First, a lot of wort is put into a metal tube with a metal cooling sleeve, which can reduce the wort to about 20℃. During the cooling process, the tester needs to make sure that the wort is not weakened and that the concentration does not increase due to evaporation of water from the wort. Next, check the evaporation number in the division rule.
   Please note: 1. Do not wash the saccharimeter with water or other liquids, except for the wort under test.
2. In order to make the temperature of the wort even, it is better to stir the wort with a clear and dry stirring bar.
3. When stirring the wort, do not insert the saccharimeter too deep.

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