Remote Gravity Readings

So much of homebrewing has become mechanized with practical new electronic inventions. One thing in homebrewing that hasn't seemed to change over the decades is taking remote gravity readings. Having to open the fermentation pail lid several times to take samples for gravity (and temperature) readings, especially to determine when fermentation has ended, introduces unnecessary O2 to the beer.

What innovative techiques do homebrewers come up with to minimize this problem?

Also, does anyone know if there is a reasonably-priced device, specifically designed for the homebrewing scale, that you can leave (float) in your beer and monitor gravity readings remotely (wireless), away from the pail? I think there were such devices under development some time ago, but I'm not sure if they ever got finalized.

Come to think of it, are there any such temperature devices as well? I know there is a remote temperature device used for cooking (but not necessarily waterproof or the right range of temperatures for brewing).

 

Thanks, Brew_Betty! Still quite expensive, though, especially considering that the probe is an extra cost.

I'm still wondering what techniques homebrewers use (if any) to minimize exposure to air when taking a sample from their beer when measuring SG with a regular hydrometer.

 

One obvious technique would be to purchase a fermenter that has a spigot so that you can drain out some of the beer without opening the lid. However, to do that, the vacuum created would likely suck in some of the air.

 

Thanks - that's a great suggestion!

 

Another old homebrewer? I can surely relate to your comments! I'm likely one of the few remaining North Americans that doesn't even own an i-phone. When I checked out the Brew Bug, as soon as I saw that it required access to an i-phone, I disregarded it.