Hi, Below is a pic from our Rudolph Analyzer w/refractometer . It gives results for Brix corr. for alcohol (4.79) and Deg Brix (1.39) . Not sure of the difference between them and which one
is the best measure of complete fermentation. The Deg Brix relates proportionally to the SG on the conversion charts. I assume that is the most relevant? The sample is a fermented mash 70% Corn, 25% Rye , 5% Barley
Any additional insight would be appreciated, Thanks