"Yagottawundah" <cogitate@pobox.com> wrote in message
news:vrvn0jka17t876@corp.supernews.com...[color=blue]
> I would say that you're not lucky but a miracle worker...[/color]

At the end of the day even Homer Simpson could probably brew beer
successfully.
[color=blue]
> there's typically enough chlroine in unboiled city water to fry yeast
> fermentation and secondarily chlorine doesn't kill all the nasties that[/color]
can[color=blue]
> put off the flavor of beer.[/color]

Maybe chlorine levels vary from place to place. Melbourne has a reputation
for very clean water. I have a water filter in my kitchen and there is not
a great difference between what comes out it and what comes out unfiltered.
[color=blue]
> Are you measuring your final gravity to see what kind of attenuation[/color]
you're[color=blue]
> getting?[/color]

Yes. It has varied but about 1012 (say for an APA from a kit).
[color=blue]
> I hear you about contradictory information but that's the philosophical[/color]
side[color=blue]
> of beer-- you've got to do what works for you!!!! Live and learn. This[/color]
is[color=blue]
> also the important aspect of keeping good records of what you've done that
> works or doesn't work..[/color]

Exactly. Unfortunately newbies like me have to start somewhere and in my
case it was a combination of research and what was on the shelf at the LHBS.
[color=blue]
> Anyway... I guess I'm sold on iodophor. Barring that, household bleach[/color]
does[color=blue]
> as much as as any of the fancy stuff as long as you're anal about rinsing
> (again, chlorine can be your friend and your enemy).[/color]
[color=blue]
> I'd also strongly suggest you get to full 5 gallon boils as this does a[/color]
lot[color=blue]
> towards sanitizing everything anyway...[/color]

As soon as I can convert that old twin tub washing machine :-)