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I'm ashamed to admit, but all this time I was incorrectly measuring the sugar level in the wort and did not make an adjustment for the temperature when using a hydrometer. I'm correcting myself, thanks to my viewers, who pointed out my mistakes. In this video, I tested several theories at once. I took a wort sample after washing the malt and yes, the wort lies in layers and it makes sense to take a measurement only after thorough mixing. I checked the operation of the hydrometer calculator https://xn--90aia8b.xn--p1ai/beer-calculators/hydrometer-temp Indeed, the refractometer shows a density of 14, the hydrometer 10 and both of them show correctly, you just need to make an adjustment for the wort temperature. Perhaps, a refractometer is really more convenient and no more difficult to use than a hydrometer. You just need to remember to calibrate it on water before use. I got my refractometer here http://ali.pub/5c5dxa