The last sample I took to measure SG was taken after dumping cube contents into the fermenter just before pitching yeast. At first there was a decent amount of debris seemingly suspended in the wort, but I left it on the bench for 10 minutes then returned, and the bulk of it had settled out to the bottom of the tube, and my hydrometer sat above it happily without disturbing it, so I am happy with the results of the reading in that aspect.
However, I tested my hydrometer in demineralised water and found it was floating at 0.096 instead of 1.000 at 20 degrees. To test the accuracy of my hydrometer, I thought of using a sugar solution at 20 degrees to test at typical Starting and finishing gravities.
Beersmith tells me that 1 litre of water at 20 degrees with 130 grams of dissolved white table sugar should give a reading of 1.050, while 1 litre of water with 30 grams of sugar should give a reading of 1.015. Anyone think that these figures are wrong on their calculations?
Crundle