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Right, who knows maybe someone else has used it and will stumble upon this thread. Goodluck with your future brews!

Oh I’m not getting defensive, it’s just some healthy debate to get some creative juices flowing.

Personally I have been having some trouble with it, nothing some practice won’t fix. I was just a question that popped into my head and unless it has some profound impact on my brewing I probably won’t be using it.

I agree but it still might be useful in coupled with a practice like I described in a comment.

I agree, but it might still be useful. The reason I made this thread is to debate uses for it in brewing or to see if it has no use at all.

I understand that, but if you take steps in a batch Sparge you could monitor it more closely after each sparge addition. But that also might be unnecessary if you batch sparge well enough to ensure you have the correct gravity. So in the end this would be a solution for someone who’s been having...

I was thinking about using it as you were draining the wort from the mash tun into the kettle to check the OG.

I wanted to know everyone’s opinion and any other ideas on using a distillers parrot(device shown) that typically measures abv for liquor but using it instead for the mash tun or in the brewing process by switching the alcoholmeter with a hydrometer

Would you like to share with the class? That seems like a very interesting and useful technique, good job!

Tara How is the hops farm coming along? There is a new law in Connecticut allowing farms to open breweries on their property and in the future I might open one. However to do this the brewery must have 25% CT grown ingredients the first and for all subsequent years 50%. Perhaps if all goes well...

I'm creating a recipe for a mango cobbler IPA and I know I want to use wyeast1318 (London 3) its a high flocculator and attenuates at 71-75 I was thinking about mixing a yeast with something that will cut out some more sugars from it. I was thinking wyeast 1053(American ale) a med low...