Just a quick question on how people draw of syrup from there evaporators? i have a 2x6 evaporator with a syrup pan with 2 dividers ( 3 channels) last year was my first year and i was under the impression that once your thermometer was calibrated and i was happy with the density of the syrup using a hydrometer, i would draw of when the thermometer hit 7 and stop when it started to fall. doing this at the end of the day my syrup was to heavy and it needed to be thinned out with sweet. So i started drawing of until the thermometer dropped to 4 or 5 degrees, doing this i found my syrup at the end of a boil was almost perfect weight.

SO my question is, is this normal? or should i drop my thermometer a degree or two and only draw off until temperature starts to fall?

Thanks