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colbycurtis
03-18-2008, 01:22 AM
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?

wayneb
03-18-2008, 10:48 AM
I replied to your PM with an example of how I calculate the break point SG.

Medsen Fey
03-18-2008, 10:54 AM
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.

UDV
03-26-2008, 07:17 PM
Is there a formula post for how to calculate this somewhere? I couldn't find this anywhere.

Oskaar
03-26-2008, 08:37 PM
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.

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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