Hydrometer for HMRC records

[stu1001]

Hi all.
I am thinking of registering with HMRC and doing my Personal Licence with a view to selling my beer at markets and beer festivals.
This is mainly to see how 'the public' like the beer.

My main question is, can I use a bog standard hydrometer to take the measurements to send off to HMRC or do I need a couple of saccarometers that cost that bit extra?

All answers greatly appreciated!

Stuart.

[Jim]

I'd be surprised if you didn't need a pro hydrometer subject to regular calibration checks.

[Martin G]

I have gone half way and bought the one from the malt miller that is a bit more accurate than the normal homebrew ones. It has a serial number so I can reference it on my records. I have not yet been inspected so cannot say that it has been shown to be acceptable. I only brew a firkin at a time so feel I have been proportionate.

[Eadweard]

Stevenson Reeves ones come with a certificate which I think is the sort of thing HMRC would want to see.

[bob3000]

I have seen some pretty big variation between homebrew and pro hydrometers

[Cazamodo]

I have two Stevenson reeves ones. Neither came with a proper certificate. Ones 1000 - 1030. ones 1030-160.
I dont think HMRC specify a set hydrometer, but better safe than sorry.


This is what I go by

30.1 If you have no or minimal laboratory
facilities
If you have no or minimal laboratory facilities, you may calculate the alcoholic
strength of your beer by multiplying the number of degrees by which the beer has
attenuated by a factor. In order to make sure that your calculations are accurate, it is
essential that the OG be established as soon as possible after collection and before
fermentation commences, which will normally be within one hour of completion of
filling the fermenting vessel.
Note: If you add priming sugar to promote secondary fermentation you will need to
calculate the alcoholic strength of the finished product as outlined in section 31.
30.2 Calculating the alcoholic strength
Step Action…
1. Measure the original gravity (OG) within one hour of collection*
2. Wait until fermentation is completed - for cask-conditioned beer this will
be after secondary fermentation in the casks, then
3. Measure the present gravity (PG - also known as the specific or final
gravity)*
4. When you have taken your readings, calculate the alcoholic strength
using the formula:
(OG - PG) × f = a% ABV
Where:
• OG is the original gravity of the beer
• PG is the present gravity of the beer
• a is the beer's alcoholic strength, and
• f is the factor connecting the change in gravity to alcoholic strength.
The value of 'f' is not constant because the yield of alcohol is not
constant for all fermentations. In lower strength beers, more of the
'sugars' available for fermentation are consumed in yeast reproduction
than in producing alcohol. The table at 30.3, produced by the
Laboratory of the Government Chemist, shows the changing value of ‘f’
depending on the alcoholic strength of the beer.
*Use a suitably calibrated saccharometer adjusted for the temperature of the
representative sample.
Notice 226 Beer Duty
September 2013
Page 105 of 115
30.3 Value of factor 'f' for various alcoholic
strengths
(OG - PG) % ABV Factor
Up to 6.9 Up to 0.8 0.125
7.0 - 10.4 0.8 - 1.3 0.126
10.5 - 17.2 1.3 - 2.1 0.127
17.3 - 26.1 2.2 - 3.3 0.128
26.2 - 36.0 3.3 - 4.6 0.129
36.1 - 46.5 4.6 - 6.0 0.130
46.6 - 57.1 6.0 - 7.5 0.131
57.2 - 67.9 7.5 - 9.0 0.132
68.0 - 78.8 9.0 - 10.5 0.133
78.9 - 89.7 10.5 - 12.0 0.134
89.8 - 100.7 12.0 - 13.6 0.135
The table indicates that for the majority of popular UK beers, the factor for calculating
the estimated strength would lie in the range 0.129 and 0.130. For strong beers
(exceeding 6% ABV), the factor would be in the range of 0.131 - 0.133. Whilst it is
important that the correct value for 'f' is used, you should be aware that this table is
primarily for your guidance. Some brewing methods and materials can affect the
factor. If in any doubt you should seek further advice - see below.
As with other methods of calculating alcoholic strength confirmatory testing by an
independent analyst or the HMRC approved analyst should be done at least
annually, or whenever you change the specification of a product, so that the accuracy
of gravity readings can be confirmed.

Saying that, every 3-6 months I get my brews tested to make sure they correlate to what I work the ABV to be.

[stu1001]

Great replies, thank you.
I think I will get one of the malt miller type ones.
Better safe than sorry!

[Eadweard]

It's this bit:

suitably calibrated saccharometer

that really says you'll need something with a certificate that proves it's calibrated.

[Cazamodo]

It's this bit:

suitably calibrated saccharometer

that really says you'll need something with a certificate that proves it's calibrated.

I wonder if I could get these from Stevenson directly?

The hydrometers I have are from them, but via a third party, but all have their serial/batch/ numbers on them and dated.

[Jim]

Remember that calibration of a piece of equipment only covers a specific time period (often 6 months or a year), then it has to be re-checked again against a proper standard.

[Ben711200]

It's this bit:

suitably calibrated saccharometer

that really says you'll need something with a certificate that proves it's calibrated.

I don't know, I'm just thinking, but without further information, could 'suitably calibrated' mean nothing more than it having the numbers written up the side?

If your hydrometer is out, is it out linearly across its range? If so, a hydrometer reading a couple points out is going to give the same information for calculating the abv as one that is totally correct. I realise the argument falls over if you use more than one hydrometer, however.

[Eadweard]

I've never been audited by HMRC, but whenever QA auditors have asked me how I verify measurements I've made having a calibration certificate does the job. I don't think saccharometers would need to be re-calibrated either. Surely once they're made they won't change?

[Jim]

I've never been audited by HMRC, but whenever QA auditors have asked me how I verify measurements I've made having a calibration certificate does the job. I don't think saccharometers would need to be re-calibrated either. Surely once they're made they won't change?

Years ago part of my job was calibrating instruments in a factory. Anything that was used for 'test/acceptance' measurements had to be calibrated at regular intervals against standard instruments that were themselves calibrated externally by companies that could trace their own instruments back to national standards.

I've calibrated thermometers, electrical instruments, mechanical gauges etc etc.

I can't imagine HMRC being gung ho about it to be honest.

[stu1001]

Can you self calibrate? Ie take a reading in water and record the fact every 6 months.
I know being a chef we calibrate temperature probes using ice and boiling water. The EHO was more than happy with this.

[Eadweard]

I've never been audited by HMRC, but whenever QA auditors have asked me how I verify measurements I've made having a calibration certificate does the job. I don't think saccharometers would need to be re-calibrated either. Surely once they're made they won't change?

Years ago part of my job was calibrating instruments in a factory. Anything that was used for 'test/acceptance' measurements had to be calibrated at regular intervals against standard instruments that were themselves calibrated externally by companies that could trace their own instruments back to national standards.

I've calibrated thermometers, electrical instruments, mechanical gauges etc etc.

I can't imagine HMRC being gung ho about it to be honest.

Hmmm...electronic things I've worked with have needed at least annual calibration to keep QA happy, but i know we used a calibrated set of weights for the scales and the weights themselves didn't have to be calibrated again.