HOMEBREW Digest #5473 Sun 21 December 2008

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  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 Return to table of contents
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. Return to table of contents
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