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Old 09-20-2010, 07:38 PM   #91
sourmash
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Nov 2008
Monches, WI
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Hey now wait! I am already using The Wetness!!! Just kidding!


Here it is being brewed...

 
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Old 09-20-2010, 07:39 PM   #92
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
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Awesome.... I really want to brew some batches with whole hops. I have never done it.

 
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Old 02-14-2011, 05:46 PM   #93
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
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I finally took some time to design a new label. Here is my Maibock...



Also, I am going to start putting QR codes on the back of my bottles and taps with all the info from each batch (recipe, numbers, date, etc.) Here is the one for this current batch of Maibock.



Here is a thread describing usable barcodes and QR codes. http://www.homebrewtalk.com/f46/barc...nnable-221576/

Here is the generator I am using:
http://delivr.com/qr-code-generator

Basically, a smart phone can scan the image and read up to 2000 characters that are in the QR code. Pretty sweet IMO.

 
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Old 03-01-2011, 08:52 PM   #94
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
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Here is the label I am working on for my Helles. Thorongil is the only one I give a chance to pick up the reference...




 
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Old 03-03-2011, 11:51 PM   #95
FromZwolle
 
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Mar 2010
beecher, il
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Very nice! this thread fell under my radar for a while, don't know why, but great work!

 
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Old 07-22-2011, 03:16 PM   #96
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
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New recipe I am trying out for a Special Bitter: the Three Lions.



tap handle:



QR code:


My last name is Talbot. Our family crest has three purple lions rampart. This is not my best effort, but it will do.

 
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Old 02-09-2012, 04:40 PM   #97
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
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Here is the cover image for my Twelve Hopostles series.


 
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Old 05-21-2012, 05:17 AM   #98
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
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This is a wierd beer I am brewing now, it is a Flemish Red base beer that is fermented clean with a Belgian yeast, then the base beer is blended with a wine from my vinyard that I fermented with wild yeast. The wine is very sour, so the blending will add the sourness to make a strange interpretation of a Flemish sour red. I am excited for it. Going to Oak age it in a French oak barrel for a bit too.


 
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