This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Accurately measuring wort gravity/density/sugar concentration in the brewhouse and during fermentation is a critical quality check for any brewer. This presentation will describe the various ways a brewer can measure wort gravity, including the use of a hydrometer, refractometer, and hand-held density meter. Take a look inside the ASBC Lab-in-a-Fishbowl for a how-to approach and hands-on demonstration of each technique, with the opportunity to ask questions.