A hydrometer is used to measure the amount of sugar in a liquid – in the case of beer, the wort.
It should be used at the beginning and end of fermentation to monitor sugar levels, calculate alcohol content, and track how well the yeast worked during fermentation.
This is important because it allows you to continuously check how successful each fermentation is, making room for adjustments and improvements in the future.
It is a basic tool that is used to measure the ratio of a sample liquid’s density to the density of water. When it comes to brewing beer, a hydrometer is a necessary tool that will show you the degree to which the yeast is converting sugar into ethanol, ultimately, helping you gauge the health and success of the fermentation of your beer.
The most important stage within beer making is fermentation. It is at this particular stage of the brewing process that makes the hydrometer so important, as it is the device that will give you insight on how the fermentation process is going. A hydrometer can be the single tool that alerts you of issues during fermentation, allowing you to make adjustments as needed.
How To Use a Hydrometer:
1. Add your sample to the hydrometer jar. Make sure the temperature is in the recommended range as per your specific hydrometer. Use enough sample to make sure the hydrometer does not touch the bottom of the sample jar.
2. Place the hydrometer into the liquid and allow it to settle. Take care that the hydrometer does not touch the sides of the hydrometer jar or it will throw the reading off.
3. Where the liquid intersects the scale is your reading. The liquid will lift up a little where it touches the wall of the sample jar and the hydrometer itself. This curve in the liquid surface is called a meniscus. Do not take your reading at the top of the lifted edge. Rather, take your reading at the lowest level of the liquid surface, the bottom of the "meniscus", and project this onto the scale.
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