Hydrometers and Refractometers: Pros and Cons

To measure sugar levels in brewing, both hydrometers and refractometers are essential, but each serves different stages and purposes in the process.

 Hydrometer

A hydrometer is ideal for measuring the original gravity (OG) and final gravity (FG) of the wort. It is used throughout the fermentation process as it accurately measures specific gravity, regardless of alcohol presence. While it requires a larger sample and is fragile, it doesn’t need calibration and is more affordable.

Pros:

– Cost-effective
– Simple to use, no calibration
– Effective at any fermentation stage

Cons:

– Requires a larger sample
– Fragile and temperature-sensitive
– Less convenient during active brewing

 Refractometer

A refractometer requires only a drop of liquid and is ideal for pre-fermentation measurements, particularly before and after the boil. It measures sugar concentration in Brix, which must be converted to specific gravity. While precise early in the brewing process, it becomes inaccurate as fermentation progresses due to alcohol interference.

Pros:

– Requires a minimal sample
– Immediate results, even at high temperatures
– Portable and compact

Cons:

– Higher cost
– Needs conversion of Brix to SG
– Inaccurate in later fermentation stages