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Brine Tester

PostPosted: Sat Jan 21, 2006 2:22 pm
by unclejoes96
I have just taken delivery of the brine tester as sold on this site, does anyone know what the calibration is on the side 0 to 25. The rest of the words are in German.

I was expecting it to be % salinity, if it is that scale, is that not too low for brine ?

I will of course phone on Monday, but can anyone help in the meantime ?

PostPosted: Sat Jan 21, 2006 3:46 pm
by Hobbitfeet
What are the German words?

PostPosted: Sat Jan 21, 2006 4:03 pm
by Paul Kribs

Just had a search and it seems brine (and other liquids) can be measured a couple of ways.
One is using percentages (%) and the other is using Baum� (B�).
The range using B� is 0-25, whereas the percentage is used 0-100%.

It might pay to read this

Regards, Paul Kribs

PostPosted: Sat Jan 21, 2006 4:19 pm
by unclejoes96
Paul ,

Many thanks, very useful link

PostPosted: Sat Jan 21, 2006 4:24 pm
by unclejoes96

The words as follows, are on calibration line on the stem

Wasser (water I presume)

Any ideas ?

PostPosted: Sun Jan 22, 2006 9:57 am
by Hobbitfeet
Eisbein is a German salted pork hock, so it may indicate the level needed to produce such an item. I t is immersed in brine for about two weeks before being soaked in water and roasted. The other words you mention are German words certainly, but I can find no connection with brining. Sorry. Looks like you need a manual...any reference to the manufacturer?

PostPosted: Wed Mar 01, 2006 10:51 pm
by Epicurohn

I don't know Baume but when a brine (salinity) is being measured on the % scale it's maximum is 26%. At this point the solution is saturated and can't take any more salt. Another scale is Degrees of Saturation which goes from 0-100�S. 26% (260,000 mg/L) brine equals 100�S.


Brine tester

PostPosted: Thu Apr 13, 2006 7:11 am
by pibblemeister

PostPosted: Thu Apr 13, 2006 9:45 am
by georgebaker

taken from Canninghandbook on electroplating (28th edition)

degree Baume= 144.3(1-1/

eg 1.15=18.8 Be