One of the pet peeves I have of my current brewing technique is the "sanitation" aspect. I realized immediately, mostly as a result of my occupation as Fermentation Scientist, of the problems with sporulation. Every time I've brought this subject up at the local Homebrewery store, I get this monologue about Star-san or using Vodka as clean-up material. Ok, so here is the problem. Typically, we are using some form of S. cerevisiae, a lot of the brewing yeast have only differed in the strain, not the organism. The exception to this are the lambics. Here is the problem with S. cerevisiae, when put under stress, the yeast creates spores. Lowering the pH, adding alcohol, and even heat will not kill the spores. However, if we can combine these factors, into one protocol, then you can successfully denature the membrane of the spores. Basically, what I started this thread for is finding some way of actually getting out equipment clean, at home (where I don't have my trust autoclave). I figured an oven is the next best thing, and I've been putting my tubing in my pressure cooker. If anyone has any ideas, I'd love to hear it.