A refractometer is used to test sugar concentrations in a solution. When light passes through a liquid it bends at an angle. Depending on the density of the liquid, this angle becomes more or less pronounced. Refractometers work using this property and translate this shifted angle of refracted light to fall on a graduated Brix chart that is viewable in the eyepiece.
When brewing a refractometer allows you to take instant gravity measurements during mash, run-off, or during the boil. A valuable tool for all grain and extract brewers alike.
As the density of wort is not the same as a sugar water solution you may wish to calibrate your refractometer when measuring wort. Click here for more information on how to do this.
When making wine a refractometer makes it very easy to measure the sugar levels at the crush or of your must.
Using a Refractometer:
Add a few drops of the sample to the lens, close the cover and hold the refractometer up to a light source. Next look into the eyepiece and reference the transition line where the blue and white fields meet: where they intersect on the chart is the Brix reading.
Calibrate the unit to 0.0 Brix before use with distilled water.
This model comes with ATC (Automatic Temperature Compensation) allowing you to use the refractometer between 10 / 30 degrees Celsius so the temperature of the sample is irrelevant. It also includes an LED light for easy reading in low light areas giving a good clear display.
This high quality refractometer is extremely accurate and easy to use and calibrate.
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Comes with:
Note: A refractometer cannot be directly used after fermentation has taken place as alcohol distorts the reading. It is possible to use a calculator to convert the reading, however it may not be as accurate as a hydrometer reading.
