Use of Hydrometer/Brix Meter
Since the use of the two is very similar, we will use the Brix meter as an example. According to the principle of the sugar content meter, we know that the reading of the sugar content meter needs to be measured at the standard temperature, so we can use the sugar content meter with attached temperature, so that if it is not at 20°C, the temperature can be directly compensated.
The temperature-attached sugar meter is a float meter, which is made according to the principle of liquid density meter. The lower the relative density of the liquid, the deeper the densitometer sinks. A mass percentage scale is engraved on the thin stem of the Brix meter.
(1) Cleaning of the sugar content meter The sugar content meter should be cleaned with the wort to be tested, and cannot be washed with water or other liquids 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 temperature of the wort in the measuring cylinder evenly mixed, the spiral stirring rod 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, during cooling, it is necessary not only to ensure that the wort cannot be diluted, but also to avoid the increase in concentration caused by the evaporation of water in the wort.
(3) Reading of the Brix Meter Carefully hold the upper end of the Brix meter, slowly put it on the scale of the estimated value, wait for a while, and after the Brix meter is stable, read the thin tube from the convex scale where the wort and the Brix meter are in contact display value.
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; when it is lower than 20°C, the displayed value of the sugar meter must be Subtract the correction value. If a certain accuracy meter reading is 11.6°P, and the correction value under 20°C is 0.2°P, then the wort concentration is 11.6-0.2=11.4°P, that is, at 20°C, 100kg of the wort contains 11.4kg Leachables.
Note: Although the temperature-attached sugar glucometer has 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 as much as possible at about 20 °C during the measurement.
At the same time, the carbon dioxide in the fermentation broth must be removed when measuring the fermentation broth, otherwise it will have a lot of influence on the measurement results.
