So, the Loopy Trout Brewery got the approval from the CFO to purchase a refractometer. I picked up this Auto Temperature Compensation refractometer from Austin HomeBrew Supply:
This will allow me to take gravity samples at any point during the boil. If I need to measure the gravity to calculate my efficiency out of the mash tun, no problem. Need to measure the gravity 23 minutes in to the boil, no problem. This accurate device takes a few drops of wort on the lens and it will measure the degrees Brix of your sample.
Here’s a shot of the view from inside the refractometer:
So, how do we convert brix to ABV%. Welcome BeerSmith to the picture. It has calculations built in. If you don’t want to use BeerSmith, there are plenty of online resources you can use. Or you can use the following formula:
SG = 1.000019 + [0.003865613(Brix) + 0.00001296425(Brix) + 0.00000005701128(Brix)]
However, I will not be using that…. 
I think I’ll go this route:
The multiply by four rule. Take the Brix reading, multiply by 4 and this will give you specific gravity in “gravity points.” For example, if you read 11 Brix, multiplying that by 4 yields 44, which corresponds to a specific gravity of 1.044.
Look for an update from me on my refractometer in my next blog post. I’m getting the brewery going this weekend; I’m brewing a Belgian Winter Ale. Gonna be fun!
*Drool* I think this is how Gene Roddenberry envisioned the members of the Enterprise would check the gravity of their homebrews… in space.
[...] their mill twice. At this time, I was able to use my new refractometer. Read all about the tool here. I took Brix readings multiple times during the mash tun drain & sparging processes. Below [...]