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In homebrewing, a brewing refractometer is used to measure the specific gravity before fermentation to determine the amount of fermentable sugars which will potentially be converted to alcohol. Brix refractometers are often used by hobbyists for making preserves including jams, marmalades and honey.
The concept is used in the brewing and wine-making industries. Specific gravity is measured by a hydrometer, refractometer, pycnometer or oscillating U-tube electronic meter. The density of a wort is largely dependent on the sugar content of the wort. During alcohol fermentation, yeast converts sugars into carbon dioxide and alcohol. By ...
It is important, therefore, that users of refractometers either make sure the sample and prism of the instrument are both close to 20 °C or, if that is difficult to ensure, readings should be taken at 2 temperatures separated by a few degrees, the change per degree noted and the final recorded value referenced to 20 °C using the Bx vs. Temp ...
During the brewing process, humulone undergoes isomerization to form both cis- and trans- isohumulone which are responsible for the bitter taste of the beer. [13] Hops also contain lupulones , or beta acids; [ 13 ] these beta acids are not considered in the initial bittering of the wort as much as their alpha acid counterparts since they do not ...
In brewing, attenuation refers to the conversion of sugars into alcohol and carbon dioxide by the fermentation process; the greater the attenuation, the more sugar has been converted into alcohol. A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort .
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