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1 gallon = 256 tablespoons. 1 gallon + 1 tablespoon = 257 tablespoons. Household bleach ≈ 5% chlorine = 50,000 ppm chlorine. Diluted with 1 gallon = 195 ppm chlorine. So, your math of ≈ 200ppm is correct. I think the CDC’s recommended maximum concentration is 200ppm.

Designed the front view today. - I verified the liquor cabinet will fit most standard bottles. - I verified the 6 keg/2 tower expansion works. - I verified I can fit a CO2 tank, an N2 tank, & a keg in one cabinet.

That’s good to know. I’ve got a 3 tap tower. Knowing how I drink, I’m fairly confident 15 gallons on tap is plenty. But also knowing my history with equipment, I know if I’m not planning for expansion, I’m not planning properly. If I keep the CO2 tank out, I can expand to 5 kegs inside. With...

I’m resurrecting my zombie thread because I’m brewing again, finally have the time & money to build, and have another question: I’m building a coffin keezer. My freezer is large enough I can put the CO2 tank inside the freezer, but I understand that causes problems with not knowing how much...

I think my spider was $25ish on Amazon. The canisters are a little cheaper at $17ish

In the boil, I use a hop spider. Dry hopping isn’t something I do a lot of, but you can always throw the hops in a muslin or cheese cloth bag with some glass marbles for weight and tie it off. The hop canisters are like my hop spider but with a screw lid that you can use to dry hop.

I don’t boil, I pasteurize. I don’t worry about haze. I’ve never gotten enough haze to care about it. Dry hopping is usually just putting the hops in a bag & tossing them in.

Not all yeast nutrients are the same. You’ll want to add yours when the bottle says to add it, not when a recipe says to add it. The person who wrote the recipe could be using a different brand or type. I usually bring spice and fruit additions to pasteurization temperatures before adding...

Can the quarantinee have the hops left at the desk for the friend’s pick-up? I assume food is being delivered to the quarantinee & plates are being picked up afterwards. So they must have a drop off & pick-up procedure in place.

Nitro ≠ beer gas. Beer gas ≈ 70% Nitro + 30% Carbon Dioxide.

I have not done this either. I’d like to keg cold brewed coffee, but what cold brewed coffee I have drank isn’t as strong as I like coffee. So I don’t know if I’d need to “fortify” it with espresso or what. Could this be your problem, though: beer gas or CO2 instead of pure Nitrogen...

I’m an engineer, but I think the thing I love about brewing is the process. I really enjoy the process. My epiphany type moment was realizing I like brewing more than I like drinking and I have to be careful not to end up with an insanely long pipeline.

4 months? I wouldn’t worry about it.

Weyermann Type 2 Dark Munich is a 8 - 9.9L malt, so I would expect it to fully convert. I hope it went well.

Any grain bill with a diastatic power > 30L will convert. Most Munich 10Ls have enough diastatic power to convert. As a general rule, though, I try to stay over 50L, otherwise conversion can take a long time.

SUCCESS! Fermentation kicked off at 10:30am. Dialing in a chest freezer as a ferm chamber has been trickier than anticipated.

I’m npumping yet but this lets me run a hose from the valve to a bucket instead of siphoning. Today was my first time using both the dip tube and a hop spider. It was an impressive amount of trub kept out of the wort. I would like to get a pump and be able to recirc through my BIAB mash...

I brew, hence the name “BEERnik.” Today’s my first day back at brewing after a 6 year hiatus. I’m looking for a mead and cyser replacement.

Hop spiders are cool.

Yeast may be alive but fungi aren’t in the animal kingdom.