Brewing in a pandemic

[mtbc]

In looking out for silver linings with this pandemic, I found one in brewing. Of course, one avoids introducing microorganisms other than the intended yeast. Thanks to our usual contagion precautions, I am now used to keeping my hands sanitary and, for example, for checking the progress of fermentation, I have alcohol gel around: I can sanitize my hands and the hydrometer, rinse them off, then take a reading.