Harry Bloomfield
Regular.
- Joined
- Oct 29, 2019
- Messages
- 238
- Reaction score
- 47
OK so what formula have people calculated for use with their iSpindel?
Mine came out as : 0.00000154*tilt^3-0.0002083*tilt^2+0.0112925*tilt+0.8125704
using the sugar calibration method with a refractometer.
I used the Excel trend line set to 8 decimal places (very necessary set to 8) and the cubic law.
The curve generated by the formula matches the test values against the refractometer to 0.001 SG.
Also works well in the wort as fermentation progresses but can be effected by a vigorous fermentation.
I will probably (hopefully - if all the parts turn up) be able to provide my own formula, calculated in SG by the back end of this week.
I will be using the online formula calculator linked to above by pottsworth.