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When I use it, it's at 0.1%, and that works out to less than 1/8 tsp per pound of flour. Even at that rate, the effect can be dramatic. I wouldn't go anywhere near a tsp per cup. But British home bakers are fond of multi grain flour with some flaked malted wheat in it, so maybe it's possible...

Yeah, already planning to top off CO2 (even not really very close to empty cylinders) at LHBS tomorrow, and even though I've got lots of malt in the gamma buckets, I might just get another sack of 2 row and then swing by Lowe's for a couple more buckets and lids. It'll keep. If I can't ever...

LHBS is better stocked. Apparently those with looter mentality have wrong priorities. [emoji6]

Brits historically didn't use a single temperature infusion either. Steps achieved through multiple underlets and sparging. Single temperature infusion is really purely the province of American homebrewers.

Of course this is all just hypothetical right now while there is no more bleach to be had than there is toilet paper. [emoji6]

Let's revisit the "no rinse" bleach formula promoted by Charlie Talley (inventor of Star San) and others. The no rinse formula gets away with just 80 ppm sodium hypochlorite by acidification to a pH of 5.0. At this pH, virtually all of the free chlorine is in the form of hypochlorous acid...

Mmm! Mouth watering. I may miss out this year. Didn't brine a brisket, since I was planning to go out for Paddy's, but Governor ordered all restaurants and bars closed by 9 PM tonight.

I drive a 2007 Subaru Impreza, but I shamelessly squander paper towels. Maintaining balance in the universe.

Oxalate precipitation too.

Chalk cannot be dissolved under any conditions encountered in brewing (this requires extremely low pH and/or extremely high partial pressure of CO2,) and so it contributes nothing at all. Chalk should never be used in brewing. If you need to add alkalinity, you can use either sodium...

Nothing particularly noteworthy about this, except that it seems that it was the last chicken breast on planet Earth. Idiots.

@BruceH, my "pound" was a "mere" 20.5 oz this time. I was going to say you win, but I think everybody wins with Hops Direct.

Ha! My earworm for the last day has been telling me, "it's even worse than it appears, but it's alright..."

Monkey Shoulder is good indeed. It's a blend, but unique in that it's a blend of aged malt whiskies only, whereas "blended scotch" is a blend of aged malt whisky and neutral grain spirits. Definitely worth a try.

I have another pound of whole cone arriving this weekend. There goes the last of the meat space. If it comes to zombie apocalypse level, relief agencies will be distributing food rations before hop rations.

There is, nonetheless, a simple, practical takeaway. It appears that a) it may well be more durable outside a host than the common influenza viruses, and b) no one knows just how durable it is. Therefore, prudence dictates far greater vigilance than we are accustomed to in usual epidemics...

And I'm just drinking a toast to Sophie. And remembering Cuddles, Muffin, Rebel, Eddie, Shauni, Ears Malone, Loki, Oliver, Phoebe, Hal, and Carlisle. And here's to a long and happy life for my current one and only Cricket, and George the brewery cat!

Thank you for saying that so well.

I've never had a pound from them under ~19 oz, sometimes more. Not just on sale, it's always. Combined with their high quality, it makes me a loyal customer. Have another "pound" arriving Saturday. Mine's Willamette leaf, too, I'll see how we measure up!

My sympathy.