The method describes how to determine the viscosity of the laboratory wort using various kinds of falling ball viscometers.
Suitable for all worts and mashes
The amount of time required for a special ball to fall while sinking through a glass tube filled with a test fluid between two marks is measured. The precision of this method is increased if the time is measured using a photoelectric beam to an accuracy of 0.01 s, rather than manually with a stop watch.
The method describes how to determine the viscosity using a micro viscometer (e. g. Lovis).
Suitable for all worts and types of mash.
The measuring principle of the Lovis micro viscometer is based on the Höppler “Falling Ball Viscometer”. A ball of known dimension rolls through a closed capillary, which is inclined at a defined angle. Inductive sensors detect the ball along an exactly defined distance of approximately 100 mm or 25 mm. The rolling time is measured by the instrument and is used for dynamic viscosity calculation. The temperature is precisely regulated by thermoelectric Peltier elements and checked by a Pt-100 temperature sensor. A temperature accuracy of ±0.02 °C and repeatability of ±0.005 °C can be reached.