Hello.
I am new to AG brewing so you will have to bear with me ...
At which point are you trying to determine the gravity - is it when you have sparged, because to date I haven't done that.
Many thanks, Chris.
Gravity
If you mean the original gravity of the brew, that will be after the boil and just before you pitch the yeast.
Some people also measure the runnings from the sparge so that they know when to stop - once it gets down below 1.006, there's a danger of leaching tannins from the grains. You have to use temperature correction, as the runnings will be hot and hydrometers are meant to be used at 20C (usually).
Some people also measure the runnings from the sparge so that they know when to stop - once it gets down below 1.006, there's a danger of leaching tannins from the grains. You have to use temperature correction, as the runnings will be hot and hydrometers are meant to be used at 20C (usually).
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Buzz