The advice I’ve seen out there ranges from 2 Tbsp/gallon (which seems awfully high) to 1 Tbsp/5 gallons which is where I am now. There are also a lot of arguments that measuring salt in Tablespoons is useless b/c the amount being added depends on the grain size of the salt (mine is about as fine as Kosher salt) and the only good way to measure it is with a hydrometer. However, hydrometer readings are affected by heat, so that needs to be calibrated, and even the recommended hydrometer readings seem to be pretty varied. I did buy a cheap one that starts at 0.000 and goes up in increments of 0.002, but that’s probably not sensitive enough.
