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Old 10-14-2011, 04:49 PM   #11
malweth
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I used it for my last beer too (August/September). I now have a new rule... rectangular labels ONLY.

It does look sweet, but I'm not cutting out 24 ovals again!

label_15minute_paleale_small.jpg  
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Old 10-14-2011, 05:24 PM   #12
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I've been using the program from paint.net that replaces windows paint with one that has some photoshop like functions. Here's one of mine;http://i563.photobucket.com/albums/ss71/unionrdr/lblpic.jpg
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Old 11-15-2011, 11:00 PM   #13
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Default Labelizer

Great simple labels

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Old 02-27-2013, 05:30 PM   #14
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This is pretty cool, I may need to pay for it thanks

beerlabel.jpg  
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Old 02-27-2013, 06:12 PM   #15
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I used the labelizer to do these two;
http://
http://
I think the second one looks fairly authentic for my Burton ale. But I type "K",& it types "f"??

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Old 02-27-2013, 07:44 PM   #16
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Nice!

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Old 02-27-2013, 09:33 PM   #17
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Quote:
Originally Posted by unionrdr View Post
I think the second one looks fairly authentic for my Buerton ale. But I type "K",& it types "f"??
Actually, for that "Fraktur" calligraphic font the "k" looks like an "f." Imagine the bottom-right leg of the K sticking out horizontal, and the upper-right leg a loop around 22 degrees instead of 45. Just an oddity of the typeface.

http://en.wikipedia.org/wiki/Fraktur

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Old 02-27-2013, 09:39 PM   #18
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Very nice!

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Old 02-28-2013, 05:55 PM   #19
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After printing and hand cutting a case worth of labels for my cousins wedding beer, I noticed that the default bottle volume is 750ml, or 25oz bomber bottles. So, I have to redo them all for 355 ml/12oz bottles.

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Old 02-28-2013, 08:55 PM   #20
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Quote:
Originally Posted by Echoloc8 View Post
Actually, for that "Fraktur" calligraphic font the "k" looks like an "f." Imagine the bottom-right leg of the K sticking out horizontal, and the upper-right leg a loop around 22 degrees instead of 45. Just an oddity of the typeface.

http://en.wikipedia.org/wiki/Fraktur

-Rich
Thanks. I had a thought in the back of my head that it was an old school way of forming the "k". I think it def suits the 19th century recipe it came from. Now that I can do PM,I'm going to tweak it for more of the originals' complexity without the very long boil.
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