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Contents:
Re: Priming (Glyn and Mary)
Cleaners in Oz/Shifting Sanitizer Protocol (Rick) Theiner" <rickdude@tds.net>
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Date: Sat, 20 Dec 2008 09:52:38 -0800 (PST)
From: Glyn and Mary <graininfuser at yahoo.com>
Subject: Re: Priming
Hi Fred,
When I started long ago, with no accurate scale, I
went with 2/3 cup of corn sugar. After running out
of corn sugar I
tried table sugar. I could not tell a
difference and switched to just
table sugar,
generally cane but sometimes beet. Learning that
I could
carbonate to levels I wanted, lower, I cut
back to just over 1/2 cup.
Now that I own the
scales, I keg.
Glyn & Mary
S. Middle TN
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Date: Sat, 20 Dec 2008 14:41:21 -0600
From: "Eric (Rick) Theiner" <rickdude at tds.net>
Subject: Cleaners in Oz/Shifting Sanitizer Protocol
In response to Rowan's query (and thinking others might be
interested to know these things)...
1) I have had a hard time setting up distribution in the
Pacific Basin area. The problem is that there are good
supplies out there and shipping a commodity like cleaners/
sanitizers your way is pretty expensive. Oddly enough,
however, one of my distributors in the US is Brewcraft US,
which is an arm of the New Zealand based Brewcraft.
(Again, because of the freight costs, they bring very little
over from the homeland for sale in the States.)
2) Your plan of shifting sanitizers to prevent bugs from
getting a foothold is a very good one. In industries that
hinge on sanitation (healthcare, food processing, etc.), it
is a regular thing to shift the sanitizing/disinfecting regimen
on a weekly or monthly basis.
Thanks for your comments!
Rick Theiner
LOGIC, Inc.
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End of HOMEBREW Digest #5473, 12/21/08
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