L_A_Brewing
Member
- Joined
- Oct 1, 2014
- Messages
- 9
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I have scoured the internet and could not find what I was looking for, so if I’m touching on a topic that I simply didn’t use the right search criteria please point me in the right direction. For my question, how are you taking gravity samples during the lauter process? I ask, because I’m sure everyone knows that the important consideration during this process is to stop when the gravity hits 1.010 to keep from pulling unwanted tannins from the mash. The issue is, how do you know how you’re doing IN PROCESS. Otherwise we are beholden to taking a measurement at the start of the process and at the end when everything is done. This doesn’t give you any in situ status on how you’re doing. I’m tempted to start down a path of adding a grant to my system, but before I invest the time and money of it, I wanted to know what everyone is doing first.