1. Swipe vertically to enter your initial re­frac­tome­ter reading, i.e. the mea­sure­ment result for the original wort, just before adding the yeast.

2. Swipe vertically to enter your current re­frac­tome­ter reading, i.e. a mea­sure­ment result after the fer­men­ta­tion process has started.

3. Swipe horizontally to switch between the computation modes. Available modes are the Standard formula, the Kleier formula and Sean Terrill’s linear and cubic formula.

   Commonly the Standard and Kleier formulas compute the best results.

4. You are done!

   In the upper part of the screen you can now see the computed values for your beer. The next section describes the computed values in detail.

1. The resulting Original Gravity (OG).

2. The estimated alcohol concentration as percent by volume (ABV).

3. The Final Gravity (FG), displayed on the top as apparent gravity and as actual gravity on the bottom.

   The apparent gravity corresponds to the value you would measure with a hy­drom­e­ter. The actual gravity is a corrected value that compensates the effects of alcohol influencing a hy­drom­e­ter.

4. The amount of sugars consumed by the yeast so far, displayed as apparent attenuation on the top and as real attenuation below.

   In practice only the apparent attenuation is relevant.

The computed values can be customized. This is described in the next section.

1. Use this switch to select between a splendid bright and a stylish dark interface theme. The Screenshots section below shows both variants in full detail.

2. The gravity unit to display computed values can be set to Plato (°P) or Specific Gravity (SG).

   Plato is traditionally used in Europe, while the modern Specific Gravity is widespread in the US and UK.

3. The Wort Correction Factor is used to convert your initial Brix reading of the unfermented wort into the Original Gravity.

   The brewing literature mentions typical values for this factor in the range from 1∕1.02 to 1∕1.06. By default Refracto uses 1∕1.03.

   In doubt, select a factor between 1∕1.03 and 1∕1.04 which are the most commonly used values.