homebrewandbeer.com

Howdy All,

Just thinking about using a set of digital scales for checking sg of a fermenter full of wort.

If you started a primary, checked og with hydro or refractometer, then theoretically you
Should be able to check the sg at any time with a set of scales, as long as you know the volume.

Now I'm writing this after a few sherbets, so excuse me if I'm miles off track, but I was
Thinking of sitting the fermenter on a set of digital scales, and then it can be weighed
By just turning on the scales, let them zero, then just lift the fermenter off of the
Scales a bit.

If you take off the exact weight of the fermenter, then you should be able to calculate
The sg without having to expose the wort to bugs.

Some factors to be considered would be the increase in weight due to yeast production, and
This may make it difficult.

Does this idea have any merit ? , or should I just refrain from posting these ideas
When i have had a few sherbets, and in havs myself in 'thinking' mode.

Please excuse grammar, posted from my phone

Cheers,
Grog

Might be more practical if the scales are used when the wort is in the secondary fermenter, then the yeast weight increase will be less.

Again, any merit to this thought ?

Cheers,
Grog

Loss of weight due to CO2 production.....

One issue I see is accuracy of actual Sg.
Not a big problem if you are only using it as a comparitor, similar to dropping a hydro in the brew permanantly to see when it stops falling.

If you want to know actual Sg consider this:-

In a 23L brew, 4 points is equal to 92 grams or 2 points = 46 grams.

Now that same 4 points/92 grams is equal to 91.63 ml - less than half a cup of wort.
Can you bee sure your volumes are more than that accurate?

Cheers, Mick.

Thanks for your reply Mick,

now that I'm not havin' a brew, I see the difficulty...

bloddy hell, thought I was on to something there

cheers...
Grog

Theoretically it will work, but the major hurdle, and not the only one, is accuracy in measuring precise volumes and weights.

Seems to me a hydrometer is a lot easier.

Interesting thought. I like it. Sounds like something Geoff and I would come up with after a long day and night of beer tastings!

But yes, one of the major hurdles will be allowing for the weight of the yeast in the bottom of the fermenter.

Would this be a constant between brews and yeasts?

The only weight you would lose is the CO2 coming out the air lock, and perhaps a very little bit of water in the form of vapour mixed with the CO2.

Anyone got any idea how much CO2 a fermenting beer produces? And how much would that weigh?

My head hurts just thinking about how to work all this out.

As Warra says, precise measurement would be essential. Best stick to the hudrometer, methinks!

Cheers,

Oliver

Yes, allowing for the weight of the yeast which will vary will be a major issue.

Hirns