My grandad used to brew using the watch the airlock, then wait a bit method for years. Then granny bought him a hydrometer, and he recons it confirmed what he already knew.
However, he brewed 1 recipe of stout for about 40 years. For me, its a new recipe every other time.
To help with this variety, I have both a hydrometer, for checking fermentation, and a refractometer for raw wart tests.
They are cheap and accurate, and take the guesswork out every time
As for priming, 160g dextrose to 25L works every time bulk priming is the only way to go.
However, he brewed 1 recipe of stout for about 40 years. For me, its a new recipe every other time.
To help with this variety, I have both a hydrometer, for checking fermentation, and a refractometer for raw wart tests.
They are cheap and accurate, and take the guesswork out every time
As for priming, 160g dextrose to 25L works every time bulk priming is the only way to go.
