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These guides are written for the person who brews beer at home in the UK, and for the very small brewer doing the same sums on bigger vessels. They explain what a gravity reading means, how the instrument is read and corrected, what a ferment is doing while you wait, and how a recipe scales onto your own kit: and each one hands its arithmetic to the free calculator that works it. The constants come from HMRC's alcoholic products technical guide and the NIST Chemistry WebBook, named and linked on the page that uses them.
- Hydrometer, hydrometers, beer hydrometer, alcohol hydrometer and hydrometer alcohol: how to take a hydrometer reading, how to use a hydrometer and how to read a hydrometer
How a hydrometer works, how to float and read one without fooling yourself, and what the reading becomes once you put two of them together.
- Hydrometer temperature correction, and the hydrometer calculator that uses it
Why a warm sample reads light, how far out it puts you, and where the correction belongs in the arithmetic.
- Hydrometer for wine and wine hydrometer: the same instrument, a longer scale and a different arithmetic
What changes when a hydrometer goes into a must rather than a wort: the range, the sugar, and why the strength method is not the same.
- Kegging and carbonation drops: forcing carbon dioxide in against letting yeast make it
What kegging changes about carbonation, what carbonation drops actually are, and how to get the same fizz from either route.
- Beer fermentation, pressure fermentation and lagering: reading the ferment off the gravity rather than off the airlock
What a gravity reading says about a ferment in progress, what pressure changes, and what lagering is actually for.
- How to make beer, how to brew your own beer, make your own beer, beer making and how to make lager: the day in the order it happens
The brew day step by step, with the three measurements that decide whether the next batch tastes like this one.
- Beer recipes and a beer recipe you can actually brew: reading the figures, and scaling them to your own kit
Why a recipe that worked for somebody else misses on your kit, and the three figures that make it land on yours.