{"id":496,"date":"2017-03-09T14:59:00","date_gmt":"2017-03-09T14:59:00","guid":{"rendered":""},"modified":"2017-09-29T12:51:20","modified_gmt":"2017-09-29T12:51:20","slug":"new-mailer-system","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2017\/03\/09\/new-mailer-system\/","title":{"rendered":"New Mailer System!"},"content":{"rendered":"\n\n\n\n
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Mailer showing dividing lines, numbering & yeast deposited
\non spots 1, 3, 6, 8, 9 and 11. Click for larger image.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

As many of my readers know, I run an extensive yeast bank<\/a> and frequently exchange yeasts with other homebrewers from around the world. In the past I’ve used a simple mailer system<\/a> that allows yeast to be sent by letter mail. While this system worked very well, it had two major drawbacks. Firstly, it was a lot of work to prepare the mailers, taking me about an hour to prepare enough mailers to exchange 48 or so yeasts. Secondly, they did not always pack nicely into envelopes, leading to a few envelopes being returned by the post for being too thick for letter mail.<\/p>\n

For my last few exchanges I’ve used a modified form of this mailer system. It is much easier to setup than the old mailers (enough mailers for hundreds of yeasts can be prepared in the time needed to make enough of the old mailers for a dozen yeast), and packs very nicely into envelopes. The only downside is that it is a little more work on the end of the recipient, as multiple yeast are now packed onto a single card.<\/p>\n

Full details of the new mailer system can be found below the fold.
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Making the New Mailers<\/h3>\n
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  1. Using a pencil (not pens, as some have ink toxic to yeast), divide a card of 7.5 cm x 10 cm blotting paper (or a 4″ x 6″ index card) into thirds along the short-side and quarters along the long-side, creating 12 squares. These squares should be a minimum of 2.5 cm x 2.5 cm (approximately 1″ x 1″) in size – smaller sizes are more difficult to work with.<\/li>\n
  2. Label the top-left corner as “#1” and the top-right corner as “#4”, on the same side of the card as the dividing lines drawn in step #1.<\/li>\n
  3. Cut a piece of foil large enough to fold around the paper as an envelope; foil section should be ~1 cm wider than the mailer, and 2.5 times as tall.<\/li>\n
  4. Fold the foil along the horizontal axes to form an envelope around the card which opens from the top. At this point the envelope should still be open at the sides. Once folded, open the envelope flap, but leave the envelope “body” closed around the card.<\/li>\n
  5. Seal the sides of the envelope by folding the foil tightly against the sides of the card, continuing the folds along the envelope flap.\n