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II. THE USE OF A 60° F SACCHAROMETER TO READ GRAVITIES AT 20° C
Author(s) -
Savage R. I.
Publication year - 1971
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1971.tb06944.x
Subject(s) - table (database) , interim , mathematics , arithmetic , computer science , history , database , archaeology
It is supposed that “specific gravity” of worts and “original gravity” of beers will, as part of the process of metrication, be redefined as at 20° C. It may be difficult for the instrument makers to supply in time the very large numbers of new saccharometers which will be required. A correction Table which would permit the readings of a 60° F saccharometer to be interpreted in terms of specific gravities at 20° C might therefore be of considerable use for an interim period. Such a Table is given, together with an explanation of its derivation.