On Thu, May 16, 2002 at 11:52:22AM +0200, Jens Mortensen wrote: > Men det virker altså lidt forkert, at man tilsætter noget kemi, der bare let > kan fjerne alle bakterier, og at man derefter bare kan gå i gang uden at > skulle "skylle efter". Personligt stiller jeg mig derfor end til videre lidt > skeptisk overfor dette "designer-atamon".
Yes, it sounds weird. I think the explanation is in the concentrations. You add a few ml of iodophor in a big fermenter, and fill with water, to produce a horribly weak solution (12.5 ppm), which is still strong enough to kill bacteria (and yeast, says the article!). Then you empty it, and leave behind just 5ml of the stuff. That is, 12.5 ppm of 5ml = 0.0625 pl (picoliter!) of active stuff. Now you fill the fermenter with (say) 20 liters of wort, diluting the 5 ml. 5ml in 20l is 1 part in 4000, so you get a solution of 12.5/4000 ppm = 0.0031 ppm. I have a hard time believing almost anything would be very poisonous at that kind of concentration. Still, the test showed that the stuff leaves a noticeable taste in pure water, in concentrations only a bit higher (8x more). But not in beer. Now it is so that Americans tend to have a strong aversion to all sort of germs, and Europeans tend to be more afraid of chemicals. So, my advice is not to rinse the bottles in USA, but to do so in Europe. Or at claim to do so, nobody will notice the difference ;-) -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
