Gravity after secondary fermentation

[MarconiBrew]

Just a quick one about the gravity readings. I've just out of interest checked the gravity of a pint from a barrel which is near the end, it reads 1006. Just before barreling it was 1012, before pitching the yeast it was 1042.

So, should I really be noting the secondary fermentation reading as the actual strength of the brew?

 

[smcc]

generally your gravity is what your last measurement pre packaging is assuming you have ensured the yeast is done, you have to remember you are now taking a reading of beer that has CO2 in it, whether that can explain the difference I havent really studied. I believe in the commercial world there is a tolerance level of upto 0.5% so should any additional fermentation take place post packaging and distribution its probably within allowed limit.