HDTenEightyP/NetNews huggingface dataset:
From: jeb@cray.com (John Bergquist)
Subject: Stoudt's
X-UserAgent: Nuntius v1.1.1d9
X-XXMessage-ID: <A6FB48B645010A4A@oahu.cray.com>
Organization: Cray Research, Inc.
Date: 9 Oct 92 14:32:04 CDT
X-XXDate: Fri, 9 Oct 92 20:33:26 GMT

In article <1992Oct7.205530.912@murdoch.acc.Virginia.EDU> John B. Carr,
jbc4m@holmes.acc.Virginia.EDU writes:
>	Unfortunately the only Stoudt's that I have been able to get
>in C'ville, VA, have been in 750ml bottles and spoiled past the
>point of drinkability.  Has anyone else had problems with bad
>Stoudt's ?

Yes!  Just last week, I was excited to find several brews from Stoudt's
(including the two gold medal winners mentioned) on the specialty-beer
shelf of my local liquor store.  Unfortunately, all the 750 ml, _green_,
bottles I've opened so far have been skunky, and the Fest beer was
vinegary.  The spoilage probably happened somewhere between the brewery
and my local store, but why do many brewers of quality products keep
using green bottles?  I have yet to find a bottle of non-skunky Pilsner
Urquell in the U.S.
From: wjb5106@zeus.tamu.edu (Walter Barnett)
Newsgroups: rec.crafts.brewing
Subject: Re: headaches
Date: 14 Oct 92 01:46:00 GMT
Article-I.D.: zeus.13OCT199220464336
Organization: Texas A&M University
News-Software: VAX/VMS VNEWS 1.41

In article <1992Oct13.185138.20924@news.nd.edu>, ulick@stravinsky.helios.nd.edu (Ulick Stafford) writes...

>Fusel alcohols are a murky area to me.  A batch that I had that got
>worse was contaminated with fusel alcohols, I first thought, but in retrospect
>overhopping with mysterious Northern Brewer hops may have been the fault, 
>while the yeast kept chewing up all the body (Edme Dry).  But could they be
>blamed for headaches?  I used to get headaches the morning after a few home
>brews, but since moving to liquid yeasts and full mashing, the problem is
>gone.
> 


Without touching on fusel alcohols I would like to say that, in general,
any hangovers I get from drinking homebrew are much less severe than
when I drink a comparable amount of comparable commercial brew.  All of
the people I have discussed this with agree.  All but one of these
brewers go with all-grain recipes though we are split about even on dry
versus liquid yeast. 

_______________________________________________________________________
Walter Barnett        Aerospace Engineering        Texas A&M University
From: pierce@cruzio.santa-cruz.ca.us
Newsgroups: rec.crafts.brewing
Subject: Re: Brew pub questions ....
Date: Tue, 06 Oct 92 16:28:31 PDT
Reply-To: pierce@cruzio.santa-cruz.ca.us

In article <10931@sun13.scri.fsu.edu>, pepke@gw.scri.fsu.edu (Eric Pepke) writes:
> Oh, I suppose I shouldn't complain.  A bar about a mile from my house has 
> recently started serving Samuel Adams on tap, which is probably the only 
> mass-produced keg beer in America that's worth drinking.
> 

Aren't you neglecting two of the finest beers in the WORLD?  Anchor Steam
and Sierra Nevada?  Both are widely available draft (even on the right coast,
although they are both commoner on our left coast)...  (above "WORLD"
is based on Mr. Michael Jackson's 4 star rating for Anchor and 3 1/2 star
for S.N. Pale Ale) (Although, I think M.J. got it backwards, imho)

		-jrp

Newsgroups: rec.crafts.brewing
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: Repost: GABF results
Organization: Morgan Stanley - IS
Date: Fri, 9 Oct 1992 14:41:19 GMT

[ talk about the ridiculous "steam beer" trademark]

So why don't they make a Dampf beer category? Dampf = steam in german.
After all Lager isn't exactly an english word, no? Maisel in Germany still
produces and markets "Dampf Bier", but I don't think it's available here.
I'll have to bring back a bottle next time and compare.

--
Stef            aka  spgo@is.morgan.com   DoD#0190 
'82 KZ550 (Commuter) '84 750 Interceptor (Toy) '86 Alfa GTV6 (Money drain)
                Warning: I brake for radar traps. 
        Disclaimer? I don't need no steenkin' disclaimer!
Newsgroups: rec.crafts.brewing
From: gorski@pslu1.psl.wisc.edu (Tom Gorski)
Subject: Re: Whats the deal with Dunkel
Organization: Physical Sciences Lab, University of Wisconsin
Date: Fri, 9 Oct 92 13:34:22 GMT

In article <1411.2ad42d70@atlas.nafb.trw.com> bhadley@atlas.nafb.trw.com writes:
>I would like to solicit some advice on brewing all grain dark lager beers.
>I have made several light and amber all grain beers with very nice results
>and thought I would try a dark lager, in particular a Dunkel.
....
>So now the problem...  I checked Miller and he calls for dark munich malt
>for the entire grain bill...a little dark crystal is optional. He states
>that you cannot make a Munich Dunkel from pale lager malt and that adding
>chocolate or black patent is wrong for this style.

Hah!  I'm having the same problem right now in my quest to formulate a
schwarzbier recipe, and I must say, Mr. Miller is no help!!  :-)

I haven't got my recipe nailed down yet, but I have formulated a few
opinions which might help.  Check your malt supplier.  If they carry
both Vienna *and* Munich malts, then you can feel better about using
their Munich malt without any subsequent treatment.  Both of these
Malt types are of the high-kilned variety, as compared to pale lager
malts, with Vienna being the lighter of the two, sometimes being
referred to as "Light Munich Malt."  Traditional Munich malt would
be slightly darker and impart more of a carmel flavor, which I think
would be appropriate for a Dunkel.

As for specialty grains, depending on how dark you want it, I would
think that 1/2 lb to 1 lb or so of Dark Crystal (80+ L) would get
you there.  With regards to chocolate or black patent malt, I'll
definitely have to use some in my recipe, but I'm not sure which or
how much yet.  That's why I have to pick up another pack of
Sprecher Black Bavarian after work today <...sigh...>  :-)

>Can I make a true dunkel with the light variety
>and add more dark crystal,  and chocolate malts or is this wrong. 

I suggest you recheck your supplier, or find a mail-order outfit
(anybody on the net want to help with this?) that carries Munich and
Vienna Malts, and buy their Munich.  I think some dark crystal malt
is okay to reinforce the color, and I wouldn't even be that concerned
about using a couple oz. of chocolate malt to bolster it even more.

>What's the deal with most dunkel recipes calling for pale lager in the
>grain bill?

IMHO, these recipes must be adaptations to the malts and equipment most
commonly available to homebrewers.

>Brian Hadley

--Tom Gorski
Newsgroups: rec.crafts.brewing
From: kral@hplabsz.hpl.hp.com (Joseph Kral)
Subject: Re: Sanatizing Brewing Equipment
Date: Mon, 12 Oct 1992 23:10:48 GMT
Distribution: usa
Organization: Hewlett-Packard Laboratories Palo Alto,CA

Dave,

In response to your questions about using your microwave to irradiate your
brewing equipment....Its not the same thing.  When food is irradiated, it is
done with ionizing radiation (read nuclear). Your microwave uses non-ionizing
radiation (read radio waves).  The effects are very different.  Furthermore, 
any metallic objects placed in your microwave are likely to do damage to your
oven.  Just for trivia, I believe microwaves operate at 2.43Ghz.  This 
frequency happens to be about the resonance of water molecules.  Thats why
your microwave doesn't do hardly anything to products that are nearly dry.

To sum up; Yes, you can sterilize your equipment by exposing it to ionizing
(nuclear) radiation, by I wouldn't try it at home.  Using your microwaves
non-ionizing radiation (radio waves) won't work very well.

I think bleach or what ever is your best bet.

Joe.

Newsgroups: rec.crafts.brewing
From: rstern@col.hp.com (Richard Stern)
Subject: Re: Great Am. Beer Fest
Date: Wed, 7 Oct 1992 19:24:48 GMT
Organization: HP Colorado Springs Division

sarisky@a.chem.upenn.edu (Mark J. Sarisky) writes:
> 
> STOUDT's has done it AGAIN!!!!!!!
> 
> The Stoudt Brewing Company of Adamstown, PA won more medals at the GABF than
> any other brewery!!!!!!  4 total, with monster Anheuser-Busch coming in 2nd
> with 3 (hard to belive they won any!)

Seabrite (sp?) Brewery also won 4 medals (2 golds and 2 silvers).  And
there was at least one micro that won 3 medals (Big Time from Seattle won
3, I think).

Congrats to Stoudt and Seabrite and all the other winners.  There were also
many excellent beers that didn't win medals, and a few medal winners that
were questionable, imho.

Hopefully someone will post the winners soon.

Richard Stern
rstern@col.hp.com

700 beers is a lot of tasting for only 2 nights of 6:30-11 and one day of 2-5.
Newsgroups: rec.crafts.brewing
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Odd temprature/flavor relationship
Summary: My beer seems to have MORE flavor at lower temprature!
Organization: MITRE Corporation, McLean  VA
Date: Thu, 15 Oct 1992 16:26:26 GMT

In article <1992Oct13.201958.24548@srg.srg.af.mil>
 culliton@ceres.srg (Tom Culliton x2278) writes:

>Whats going on here?  Is the chill haze (protien + tanin aglutination)
>affecting the mouth feel or taste?  Is the lower temprature reducing
>some flavor component that masks the maltiness?  Some other factor in
>the tasting environment?

I would suspect some other factor in the environment, though I have a couple 
of questions:

1) Was the stuff at home stored in the fridge longer?  I have noticed taste 
   differences in ales that I kept in the basement and drank cool vs. 
   ales I left in the fridge a couple of weeks before drinking.

2) Did the beer get a chance to settle after transporting to your brother's 
   house?  If there is appreciable sediment (you can see it), having it 
   stirred up and in solution can affect the flavor profile.


John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.crafts.brewing
Subject: keg system advice needed
Date: 7 Oct 92 10:35:49 GMT
Organization: Sterling Software IMD, Vienna, Va.

I wanted to put in a keg system *** UNDER *** my bar that can hold multiple
kegs (1 commercial, 1 or more homebrew).  I have seen people make draft
dispensers out of vertical refrigerators, but I have no room for this in
my townhouse.  Commercial versions of multi-keg systems seem to cost over
$1500.00.  Does anyone have a suggestion of how I could make one, or know
of a place to purchase one at a more reasonable cost??

thanks,

jim

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
From: john.fix%hardgood@philabs.philips.com (John Fix) 
Newsgroups: rec.crafts.brewing
Subject: VERY LOW STARTING SPEC. G
Date: 7 Oct 92 08:36:00 GMT
Distribution: world
Organization: Hardgoods East BBS - Eastchester, NY (914) 961-8749
Reply-To: john.fix%hardgood@philabs.philips.com (John Fix) 

TO: kmcintyr@hpdmd48.boi.hp.com



-> Oh, just as a data point, the start gravity was about 1.038
-> and was suppose to be in the 1.060 range.

Kevin,

I've had this sae situation on a number of my batches, and attributed it
to a number of variables, notably the possibility that the wort had not
fully mixed with the water already in the carboy.  I've since increased
the amount of water I use in the boil, and reduced the amount of cool
water in the carboy.

                                     -= John =-
From: dab@blitzen.uucp (25853-ballard)
Subject: Re: Great idea but....
Organization: Bellcore, Livingston, NJ
Date: Thu, 8 Oct 92 12:18:31 GMT

In article <Bvs7J6.1AD@ddsw1.mcs.com>, arf@ddsw1.mcs.com (Jack Schmidling) writes:
>  
>  >Keep it up Jay.  Your objective is transparent and obvious, 
>  in addition to being pretty sleezy.
>  
>  I stand by my opinion and, BTW, so does my incoming mail.  
>  There is a lot of it and it runs 10:1 in my favor.
>  
>  js
> 



then for the love of christ why don't you guys keep it to friggin'
email and stop posting this crap!  you two kids can yell at each other
all you want but there is no reason to make it a public debate.  i for
one am sick of both of you and this ongoing petty bickering.  all i want
to do is make some beer, man, and i turn to this forum for information
that will help me do just that.  if i want to see two idiots clubbing
each other over the head i'll watch tom and jerry...

dab

=========================================================================
dave ballard		
dab@cc.bellcore.com      
=========================================================================

Newsgroups: rec.crafts.brewing
From: rstern@col.hp.com (Richard Stern)
Subject: Re: Repost: GABF results
Date: Wed, 7 Oct 1992 19:53:33 GMT
Organization: HP Colorado Springs Division

bickham@msc.cornell.edu (Scott Bickham) writes:
> GABF Results, 1992
> Professional Tasters Panel

Does anyone have the results from last year??   I have 88,89,90 and now
92, but I'm missing 91.

If you have the results from 1991, would you please e-mail them to me??

Thanks,
Richard Stern
rstern@col.hp.com
From: bj@artie.austin.ibm.com (Bjarne 'BJ' Hansen)
Newsgroups: rec.crafts.brewing
Subject: Re: Bottle question...
Date: 8 Oct 92 17:25:24 GMT
Reply-To: bj@perfmap.austin.ibm.com
Organization: As little as possible

>I use clear plastic bottles when I use plastic bottles with no problems.

I'm curious - How do you cap these bottles ?

Bjarne 'BJ' Hansen
All opinions are mine. All models over 18. Your mileage may vary.
Batteries not included. Void where prohibited.
Newsgroups: rec.crafts.brewing,alt.beer
From: gayde@cbnewsc.cb.att.com (p.a.gayde)
Subject: Re: Chicago Brewing Co. Tour
Organization: AT&T
Date: Wed, 14 Oct 1992 22:37:07 GMT

From article <1992Oct13.134014.13414@news.nd.edu>, by ulick@angelico.helios.nd.edu (Ulick Stafford):
> In article <1992Oct12.234830.25413@cbnewsc.cb.att.com> gayde@cbnewsc.cb.att.com (p.a.gayde) writes:
>>From article <1992Oct12.151343.15956@news.nd.edu>, by ulick@chopin.helios.nd.edu (Ulick Stafford):
>>> am I getting disoriented?).  I had a Baderbrau, brewed by a micro somewhere
>>> in the suburbs, in a restaurant later, and while drinkable, I thought it was
>>> not quite a pilsener.  All in all, an interesting day.
>>     If Baderbrau is not a pilsener, then what do you consider a pilsener?
>>
>>Their choices: Budweiser Budvar and Pilsener Urquell.  You can't get more authentic than that!
>>Baderbrau Pilsener is brewed in ABSOLUTE compliance with Germany's Reinheitsgebot using Saaz
>>hops shipped directly from Czechoslovakia.
> 
> Perhaps it is a pilsener.  It's just not a hoppy one.  Pilsener Urquell is much
> hoppier.  Perhaps, I should try it again, as it was not the first beer I had
> that day.

Not hoppy????????????  Baderbrau's Hop Bitterness unit rating is between 35 and 40.

Pilsener Urquell much hoppier????  Its rating is also 35-40.  Perhaps the "character" of the PU
you've had has changed in the long journey to your pilsener glass.

If you want to try some Baderbrau, call the brewery.  They'll send you some.

Pete Gayde
Newsgroups: rec.crafts.brewing
From: ibiggs@fox.nstn.ns.ca (Kevin Crawford)
Subject: What would this make ????
Organization: Atlantic Canada Opportunities Agency (ACOA)
Date: Thu, 15 Oct 1992 13:36:09 GMT


I'm going to brew a batch of beer with what I have left over from my last 
batch of stout but I'm wondering what type of beer will turn out.

The ingredients

4.4 lbs Light hopped Malt Extract
0.5 lbs Dried Dark Malt Extract
1 oz. Northern Brewer Hop Pellets (boiling)
1/2 oz. Willamette Hops (finishing)
2 tsp. gypsum
1/2 lb. Black Patent Malt
1/2 lb. Roasted Barley

(maybe some corn sugar to boost the %)

Plus any name suggestions will be considered.

---------------------------------------------------------------------------
|    Kevin Crawford     |  "I'd rather have a bottle in front of me       |
|(ibiggs@fox.nstn.ns.ca)| then a frontal lobotomy."                       |
|     Halifax, N.S.     |     -- Brian Mulroney (before the operation)    |
---------------------------------------------------------------------------
From: cst@bork.nist.gov (Charles S. Tarrio)
Newsgroups: rec.crafts.brewing
Subject: Re: Blackberry/raspberry Brews
Date: 7 Oct 92 18:34:14 GMT

In article <16878AD6C.CDWOOD@lexmark.com> CDWOOD@lexmark.com writes:
> I would like the person who posted the article about Blackberry Brews to
> post a receipe or two. I spent many hours this summer fighting Jap.  
Beetles,
> thorns, and s slew of mosquitos, to pick 15 qts. of Blackberries. I was
> going to make wine out of them but that will take too long. I'm going to
> make a wheat beer from a kit and add the berries to it.
>  
> Soooo..how about it, net brewers...help out a brewer in need of a  
receipe!
>  
> Curt Woodson(The Midnight Brewer)
> CDWOOD@LEXVMC.COM
>  
> WHAT DID HAPPEN TO MURPH???? Did his Full Moon Brew take him out????

Blackberry Stout

6 lb dark DME
6-8 c altogether roasted barley, chocolate malt, black patent, crystal

1 oz Kent goldings 60 min.
1/2 oz Fuggles     30 min
1/2 oz Fuggles     dry hop

3 lb blackberries

Wyeast Irish Ale

I used frozen blackberries and put them in the bottom of a plastic
primary, and poured the hot wort onto them to partially sterilize.  No
need to crush them up or anything; they were a faint pink by the time I
racked to the secondary 5 days later.  This stuff is very tasty.

Blackberry/raspberry Weizen

6.6 lb Ireks wheat or two 3.3 lb M & F wheat

1 c crystal
1 c cara-pils

1 oz Hallertau or Saaz 60 min
1/2 oz    "            dry hop

3 lb raspberries or blackberries

Wyeast Bavarian Wheat

Same procedure as above.  I've made the raspberry with three different
recipes, I think I like the M & F better for flavored wheats and Ireks
better for straight wheats.  I've also made a dunkel with Ireks, adding
two pounds of honey, 120 L crystal and some roasted barley.  That
started coming into its own after about three months.  I've only done
the blackberry once, and that's taking a long time to come into its own
too; I think I'll increase the amount of blackberries to maybe 4-5 lb
next time.

I've also heard that blackberries make excellent mead.  Any opinions/
recipes.  I still have 15 lb of honey waiting for a free carboy.

__________________
Any opinions expressed are not those of NIST or the Government
C.                              ctarrio@enh.nist.gov
"Is it progress if a cannibal uses a knife and fork?
           -Stanislaw Lem
From: jeq@i88.isc.com (Jonathan E. Quist)
Newsgroups: rec.crafts.brewing
Subject: Re: mailing beer and headaches
Date: 13 Oct 92 18:16:45 GMT
Article-I.D.: i88.1992Oct13.181645.25024
Organization: INTERACTIVE Systems Corporation, Naperville, IL

In article <1992Oct13.171741.3312@noose.ecn.purdue.edu> gilpbf@cindas.ecn.purdue.edu (Brian F Gilp) writes:
...
>is uncoated aluminum.  I never worried if this pot is steel or
>aluminum because it is coated.  O.K. I really don't know what the
>hell it is but It boils my wort what else do I need to know?

Now _that_ sounds like an antiquated curse!

"That really boils my wort!"

"Relax.  Don't worry..... have a homebrew!"


ObBrew:  Last week I picked up my copy of Papazian, as well as a cheapo
wine recipe book.  This weekend (when I see what's left of my paycheck
after Karin's birthday) I pick up a few miscellany, including a single-stage
fermenter, a couple packages of yeast infections, some extracts, and
a couple gallons of fresh-pressed apple cider.  The beer should be
ready in a few weeks; I'm hoping something drinkable comes of the cider
by Thanksgiving.  (Have to impress my parents with what a clever chap
I am, don't you know!)  Now I just need to hit a few antique malls and
see if I can come up with a $10 bench capper...
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
Newsgroups: rec.crafts.brewing
From: miked@wrs.com (Mike Deliman)
Subject: Re: Where to buy yeast culturing equipment?
Keywords: scientific supply, petri dish
Organization: Wind River Systems, Inc.
Date: Fri, 9 Oct 1992 21:29:46 GMT

In article <1992Oct8.181334.186@spdc.ti.com> holloway@epcot.spdc.ti.com (Tom Holloway) writes:
>
>Can anyone give me the address and/or phone number of a place where an 
>individual can order scientific equipment such as petri dishes or test tubes? 
>


Try Markson Scientific, 800-528-5114.


      -Mike

p.s. If ya order more than $20, they might send you a neat graduated mug.
-- 
------------------------------------------------------------------------------
 
"No, men do not roar, women roar. Then they hurl heavy objects...mmmmmmmm
 and claw at you."
From: spl@pitstop.ucsd.edu (Steve Lamont)
Newsgroups: rec.crafts.brewing
Subject: Re: Micros in San Diego
Date: 16 Oct 92 23:00:41 GMT
Organization: University of Calif., San Diego/Microscopy and Imaging Resource
NNTP-Posting-Host: pitstop.ucsd.edu

In article <1992Oct16.171740.23747@eng.ufl.edu> fortner@hal.eel.ufl.edu (Dave Fortner) writes:
>I am going to be in San Diego, CA during the second week in
>December. Can anyone tell me if there are any good Micro
>brewerys in that area.

There are a few:

Pacific Beach Brewhouse, 4475 Mission Boulevard, Pacific Beach. 274-2537
La Jolla Brewing Company, 7536 Fay Avenue, La Jolla. 456-2739
Hops!, University Towne Centre Shopping Mall, University City. 587-6677

... there is also a place downtown, near the Convention Center that
I've only been to once.

Of the three named, PB Brewhouse and LJ Brewing Company serve your
basic burger type fare.  Hops! is more upscale.  My first experience
at Hops! was completely enjoyable (lunch) but I visited there two
subsequent times and found the service to be a trifle "off" (lunch and
dinner).  They've been only open about a month, so they may need some
time to work out their kinks, but for a pub that hopes to cater to the
more upscale yuppie crowd that clusters around University Towne
Centre, they'll need to improve rapidly if they want to stay around.
Of the three, Hops! has the most interesting selection of brews on
tap:  a weisen (sp?) that, in one of my friend's words, "is to die
for," a very tasty Oktoberfest, and a fruit beer of some sort (I want
to say raspberry but my brain cells are a quart low today).

LJ Brewing Company's porter is quite tasty.  Hoppier than hell.

I haven't been to PB Brewhouse in a while -- not due to any complaint
about their fare -- just too busy.  Their PB Blonde is pretty good.  I
seem to recall enjoying a stout or two there as well.  Their quality
seems a trifle variable -- but usually fair to very good.

I don't recall much about the downtown place -- it was okay.  Burger
type food there too.

							spl
-- 
Steve Lamont, SciViGuy -- (619) 534-7968 -- spl@szechuan.ucsd.edu
UCSD Microscopy and Imaging Resource/UCSD Med School/La Jolla, CA 92093-0608
"Twit twit twit/Jug jug jug jug jug jug/So rudely forc'd./Tereu"
                - T. S. Eliot, "The Waste Land," III. The Fire Sermon
From: roy.rudebusch@travel.com (Roy Rudebusch) 
Newsgroups: rec.crafts.brewing
Subject: storage of plastic
Date: 6 Oct 92 16:53:00 GMT
Distribution: world
Organization: Travel Online / St. Louis Online - St. Louis, MO
Reply-To: roy.rudebusch@travel.com (Roy Rudebusch) 

BJ:>I had left some clear siphon tubing, bottling spigot, and glassware
BJ:>The clear tube has become cloudy.

The best way I have found to store plastic and rubber-ware is:
Sterilize, then soak it in a mild SO2 solution, (1/4 tsp / 5 gal water).

 * OLX 2.2 * Write in Col. North for President
                                                                                         
Newsgroups: rec.crafts.brewing