> The real trouble with using bleach is that it needs to be rinsed.[color=blue]
> Unless you are using freshly boiled water to rinse with, you are
> basically negating the point of using the bleach in the first place.[/color]

Rinsing isn't really a problem for most homebrewers. I've used bleach
for years and rinsed with municiple water with no problems, ever (many
different locales thus far).

Most people's tap water is treated and has practically no "beer-harmful"
microbes in it. Well water users are a different matter.

Anyway, sanitization just stacks the deck in favor of your yeast against
any competitiors. NOTHING we use removes all beasties (unless you
autoclave/pressure cook).

So, unless you have proven that your tap water is high in beer spoiling
microbes, I recommend that you rinse and don't worry (RDWHAHB).

Derric