OK need clarification on if I am doing this right. So if my initial is 1.110 then my breakpoint is 1.077 is this correct?
1/3 breakpoint
- Thread starter colbycurtis
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When I multiply 110 * 0.67 I get 73.7 rounding to 74, so I would say the 1/3 break is at 1.074.
Yeast may be able to divide and multiply, but they don't get stressed about the math and neither should we. I don't think they will care if the gravity is 1.074, 1.077 or 1.065 for that matter. As long as they are getting their nutrients staggered in over time and get enough, I think they will be happy.
Yeast may be able to divide and multiply, but they don't get stressed about the math and neither should we. I don't think they will care if the gravity is 1.074, 1.077 or 1.065 for that matter. As long as they are getting their nutrients staggered in over time and get enough, I think they will be happy.
^Medsen Fey said:
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See above for post two below.
Just multiply the last three digits of the SG by .67 and round up
or
use original brix and divide by three, then subtract the answer from the original brix reading, eg: 30 / 3 = 10, so, 30 - 10 = 20, ergo 20o brix is the 1/3 sugar break
Hope this helps,
Oskaar
