Making Beer
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12 Measuring Sugar ConcentrationMy digital refractometer shows the sugar content to be just under 13% which is just about right for a standard "premium" beer. Boiling is over. Next I pump the wort out the bottom and back in the side of the kettle creating a whirlpool effect. This helps the hop residue and crud (called "trub" in German) to settle out. Next stop....
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