Kyle Rankin @kyle@librem.one

TIL that creating a train wreck is a specific crime that carries a maximum penalty of 20 years in prison. This should give many technology companies pause. https://abc7.com/officials-engineer-tried-to-smash-train-into-usns-mercy/6069395/

Attacks like this are likely not limited to Zoom (it just has #infosec attention now). If your computer has a hardware kill switch (HKS), disable camera+mic except during video conferences. If you don't have a HKS, cover the camera in between uses: https://9to5mac.com/2020/04/01/new-zoom-bugs-takeover-macs-cam-mic-root/

I keep waiting for someone to step up and give us the definitive COVID-19 lockdown Rump Shaker parody. I'll get you started: All I wanna do is Zoom Zoom Zoom Zoom in my guest room.

When you are waiting in line to enter Costco, and they remove the toilet paper sign from the Sold Out billboard. #jackpot

If you made it this far, thank you! Live posting this felt kind of like having you here with me in while I brewed during lockdown. Also thanks to Grainfather for making my brew day so much simpler and about 2 hours faster!

All that's left is cleaning part 2 and this is where the Grainfather shines. First I dump and rinse the kettle and give it a quick wipe with a rag. Then I fill it with 12L of water and PBW cleaning solution, heat it up to 60C and recirculate 10 mins. Dump, repeat w/ clean water.

1. Overestimated amount of water that would boil off (likely).
2. Mash not efficient (unlikely, my Grainfather mashes are usually *too* efficient).
3. Grains in the recipe slightly different from what was available to put in the calculator.

While pumping out the wort to the fermenter, I also collected some so I could do a gravity measurement. This tells me how much sugar is in the solution compared to water. Strangely this is *much* lower (1.060) than what I was expecting (1.073!). Many reasons why this could be:

This is a lager so I will ferment it at celler temperatures in a warm fridge (~10C). I have attached a tube to the keg inlet so CO2 the yeast exhausts will bubble out in a jar of sanitizing solution. It takes ~ a month to ferment, another month lagering before ready.

Full and ready to go in the fermenter.

Once the fermenter is almost full, I pitch the yeast. I also sprayed the outside of the yeast container with sanitizing solution about 10 minutes before I opened it so the outside was sterile.

Now that it's cool, I move the counterflow output to my fermentation vessel (a keg) and let the pump transfer it. The keg was sterilized with iodophor solution and the exhaust water from the counterflow chiller. Fun fact: iodophor is on the official list of coronavirus killers!

How do I know when the wort is cool? I have an inline thermometer connected to the wort output on the counterflow chiller.

We must cool the wort to room temp so we don't kill the yeast we add later. The Grainfather comes w/ a counterflow chiller that makes this fast. Pump hot wort through 1 tube, cool water the other. Heat exchanges inside, cool wort goes back to the kettle, hot water to a bucket.

Ten minutes before the end of the boil I connect my counterflow chiller to the pump and recirculate boiling wort through it. Up to now we haven't been concerned with sterilization but after the boil everything the wort touches must be sterile including inside this chiller.

Cleaning part 1! While we wait for the boil to finish it's a great time to clean up equipment we aren't using for the rest of the process.

Adding hops with 60 mins left in the boil. Hops boiled this long produce a bitter flavor and are called "bittering hops". Originally hops were added because it extracts an antibiotic oil, lupulin, which helps prevent infection in the beer, particularly before alcohol is present.

3. Boiling coagulates protein solids out of solution you don't want in the beer.
4. Boil off other compounds you don't want into the air. This boil is 90mins in particular to give more time to boil off di-methyl sulfide (DMS) in the wort.
5. Bittering with hops (next step).

The boil! This recipe calls for a 90min boil but most are 60 mins. We boil wort for a few reasons:
1. Cooking. Maillard reactions develop flavor in the wort
2. Sterilization. Wort is sticky, sugary stuff. Boiling kills microorganisms in the barley that'd infect the beer.

Now we "sparge" or rinse the remaining sugar out of the grain with 10L of 75C water in 1L batches from my electric kettle. The internal grain basket lifts out and rests on top of the kettle so wort and sparge water can drain into the boil kettle that is heating up to 98C.