Gravity after secondary fermentation

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MarconiBrew

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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?
 
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.
 

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