Webinar: Brine Blends

When temps drop below 15F straight salt brine doesn't cut it, but where do you start? Calcium, magnesium, beet juice, proprietary products? 90/10, 80/20? The options for concocting the perfect solution can be overwhelming. Matt Wittum, Highway Superintendent with the Town of Linn, tackles the topic of blending additives into brines and welcomes your input. 

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