Thought it would be nice to dedicate a thread just on this. Being a rookie still at this hobby, I'm curious what is the cause?
With some color in the stable now I have assessed, and have found crazing just on two fruit colors(Lime and Yellow). Most of the stable is Pre-79. With Reds, couple brownies, Dark Green, faded black, ect...None of these show signs of crazing. I'm wondering if has to do with pigmentation of these colors or age of kettle? I'm just curious, hoping it doesn't happen to others in the stable...
Greg