I know, I should know, but I'm a bit thick! I need an expert (think one comes here sometimes), who can tell me the best way to put the hand brake on. Honest I can make good beer, I'm very good with my equipment and am very precise with my brewing. Meat goes in one end and sausages come out the other. Will I need a hydrometer? (I don't use one) In the holidays I'm planning on brewing Hardy Ale, OG 1.121 according to the recipe calc (75% Efficiency), I suspect efficiency would be nearer 80%. I'd like to stop at 1.050. Normally I let things take its natural process and all works well.