Sounds like a cool project. A couple of questions.
When you say you want to harvest The CNBG in November, are you thinking the fingerlings will be big enough for table fare?
You mention chlorine. What is the source and temperature of your water supply?
Thats the goal. Not sure how realistic getting fingerlings to around 8 oz. is within nine months. I am not sure its possible with 100% daily water changes and food with 90% digestible protein and 16% fat. I came here to get the opinions of people that have a lot more experience than I do.
City water and water in the ground here may get down to 53 degrees F. in the winter. I think assuming 55 degrees F. in early March to be reasonable.
