4 Steps to Using a Brix Meter
(1) Cleaning of the sugar meter The sugar meter should be cleaned with the wort to be tested, and cannot be washed with water or other liquids, so as to avoid changes in the concentration of the wort and obtain accurate measurement results as much as possible. In the same way, in order to make the wort temperature in the measuring cylinder evenly mixed, the spiral stirring rod used should also be washed with the wort to be measured.
(2) Cooling of wort Take a small amount of wort and put it in a metal cylinder. There is a metal cooling jacket outside the metal cylinder, which can cool the wort to about 20°C, because the sugar meter is calibrated at 20°C. Of course, when cooling, it is necessary to ensure that the wort cannot be diluted, and to avoid the concentration increase caused by the evaporation of water in the wort.
(3) Reading of the sugar content meter Carefully hold the upper end of the sugar content meter, slowly place it on the scale of the estimated value, wait a moment, and after the sugar content meter is stable, read the position of the narrow tube from the convex scale where the wort contacts the sugar content meter display value.
(4) Then check the correction value corresponding to the temperature scale on the lower half of the sugar meter. If the temperature of the measured wort is higher than 20°C, add the correction value to the displayed value of the sugar meter; The calibration value is subtracted from the gauge display value. If the reading of an accuracy meter is 11.6°P, and the correction value under 20°C is 0.2°P, then the concentration of the wort is 11.6-0.2=11.4°P, that is, at 20°C, 100kg of the wort contains 11.4kg leachate.
Note: Although the sugar meter with temperature is equipped with temperature compensation, the temperature compensation requires time, and the temperature should not be too high. It is recommended to control the temperature of the wort at around 20°C when measuring.
