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My Penguin sits about 5 inches above the floor; the pump is probably 8 inches above the floor. I'm pumping glycol solution into the top of my Spike conical, which is about...oh, maybe 5 feet above the floor. No problems with that much "head."

Can't understand why it would be canceled. Look at the pic--it seems naturally social-distancing.

Your only option at this point is to brew the ale. I have a few packets of dry yeast I keep in the refrigerator for emergency purposes, such as if I screw up a starter or it turns out to be bad or something like that. Might be worth having a couple of packets on hand. Good on you for...

It turns out that most of what I thought of as fear of heights in a plane was a feeling that I wasn't in control of what was happening. On my discovery flight I was absolutely terrified for about the first 30 seconds--I was afraid I'd do something stupid and we'd wing-over into the ground...

I have always had a fear of heights. I'm taking flying lessons right now partly as a way to confront that, and it turns out that it's more the vertigo from standing at the edge of a building or something and looking down. I'm not too bad in a plane, haven't even thought about it the last two...

I do a combination CIP and hand-clean. My setup looks like this: Toward the end of the boil I'm pushing the wort through my counterflow chiller and back into the kettle via the whirlpool port. When the wort temp drops to my desired value, I move the whirlpool pump hose to the fermenter and...

I've got a couple scales I use. For weighing small amounts, such as water additions, I use a Lyman Microtouch 1500. I originally bought it for weighing reloading powder, it also is great for weighing small amounts for brewing. For heavier amounts I use an UltraShip-55. It's just the bomb...

Actually, you don't get that "blanket" of CO2. The O2 and CO2 (and trace gases) mix. There's a nice explanation of that (including a video showing how it works) here somewhere. I think @doug293cz might have posted it, not certain. If I find it I'll edit it in here. EDITED TO ADD: Help...

We're still going to have to disagree. Can't for the life of me understand what you think you're arguing, but I don't think the O2 will just gather at the exit and be pushed out. This is why the number of purges is important. The number of purges. Maybe you missed the math above about that...

Another Darwin Award candidate?

To be honest, I think this is killing a fly with a sledgehammer. Or a rocket-propelled grenade. :) There are simpler methods that seem to work--using finings, letting things settle out during conditioning. Without knowing OP's brewing setup and processes, hard to say if this is the best...

We're going to have to disagree here. I asked my supplier of CO2 about this and the numbers I quoted are what he told me. So maybe there are places where you can get super-pure CO2. My local supplier isn't one of them. As for the rest, again, we'll have to disagree. I don't think my numbers...

Wouldn't the fluid eventually start spinning as well? I'm not trying to be contentious--I don't know a lot about fluid dynamics. It's not going to be a whirlpool, at least I doubt that it would.

I give my spent grain to a friend who has chickens. She says the chickens love it. Of course, she wants to give me back something in exchange, but I told her to just donate to a food bank instead. Early on I dumped them in the garden where they just lay and did nothing. I thought something...

It will initially, but as speed picks up, wouldn't all that stuff be essentially plated against the side of the fermenter? Wonder what would happen to the stuff on the side of the fermenter when spinning stopped. Would it stay there or would some of it start to settle, creating more turbidity?