Salometer, Test Jar and Sampler:   You can purchase one, two or all three, based on your brining needs. 

1. Salometer.  
Length: 12 in.(30.4cm)

2. Test Jar (to measure a small sample of your brine).
Length: 10 in.(25.4cm) 

3. A stainless steel sampler which will draw out the sample of brine to fill the Test Jar.
Length: 15 in.(38cm) 

The glass Salometer reads the percentage of saturation or salt precentage at 50-60f(15.5c). Scale: 0-100% saturation. Divisions: 1%

Optional accessories include Salometer Test Jar and Brine Sampler which help to sample your brine without putting the Salometer directly into the brine. And quite necessary for small brine tanks(containers).

Note:  If you need to use a 25% salt saturation level (common for Gouda and other semi-hard cheeses, add salt until the Salometer reading reaches 75, then subtract 75 from 100 to get 25. Heavy Brine for Goudacheese:  2 lbs.(900 grams) of non-iodized salt to one gallon of clean pre-boiled/cooled water.  Use Salometer to achieve a salt concentration of 20-23° Baumè(1.148-1.169) Specific Gravity or 25% saturation.Use a little white vinegar 1 tsp.(4.9ml) or ½ tsp.citric acid and 1 tbs.(14.7ml) liquid calcium chloride to bring the pH(test with pH strips of pH meter) of the brine to 5.4-5.2.  

Use non-iodized cheese salt when making brine.  Brine Calculator Chart