Testing method of wort gravity in beer making process

Feb 18, 2017
helen

7998
mashing process

Testing method of wort gravity in beer making process

In a mashing process, we usually test the wort concentration/gravity by saccharimeter, a float gauge, which is made based on density of liquid theory, less density for liquid, more deeper for saccharimeter. There is dividing rule on the slender rod.

1. Testing temperature is usually on the 20℃. Firstly, take much wort into a metal tube with a metal cooling jacket, which could low down the wort around the 20℃. In cooling process, tester need to make sure that the wort is not attenuated and the concentration can’t increase due to evaporation of the water in the wort. Secondly, check the number in evaporation of dividing rule.
Please note that 1. Don’t wash the saccharimeter by water or other liquid, except the tested wort.

2.In order to make the temperature of wort even, it is better to stir the wort by a clear and dry mixing rod.

3.When stirring the wort, don’t insert the saccarimeter too deep.

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