I have spent my entire career in industrial instrumentation and automation. In the industrial world, there is the rule that you cannot control what you cannot measure. I was very enthused to get the Tilt hydrometer a year ago. I have used it for about 15 batches and it has worked very well. Here is a screen shot from the recipe in progress. The specific gravity is showing the classical S-curve of chemical reactions. Flat at the start, a steep drop, followed by a flattening at the finish. Here I can see that the SG is closing in on the target FG of 1.012. When it flattens out for a few days, it will be ready to transfer to the keg for carbonation and further aging. Notice two bumps in the yellow line. At these points, the specific gravity did not increase. These are caused by CO2 bubbles adhering to the Tilt and causing it to float higher, thus showing a higher SG. The bubbles let go, and then the SG measurement returns to normal. I generally only see this early in the fermentation process. The blue temperature line shows how well the temperature control strategy works. I placed the Tilt in the fermenter after cooling the wort to 90 °F or so. The controller then pulled it down to 60, and it has remained at a constant 61-62° despite being in an outdoor location with day/night temperature swings. I am curious about others experience with the device. For reference, I have mime connected through Bluetooth to an old Kindle Fire 7. The Kindle is connected to the wi-fi for logging to the cloud.