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Old 01-19-2013, 06:14 PM   #11
Shred
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Awesome tip KT. That one will have to make it into my next "What I've Learned" blog post!

I'll check that site out this afternoon, Homebrewdad.

Thanks!


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Old 01-20-2013, 03:23 AM   #12
kombat
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Quote:
Originally Posted by ktblunden View Post
Use milk as an adhesive (yes, milk). Just wet the backs of the labels (regular printer paper is fine, glossy paper is better) slightly with some milk and press against the bottle and hold there for a few seconds. It holds really well and a couple minute soak in hot water and they slip right off the bottle.
I can vouch for this method - it really works!

Immediately after applying the labels, they'll appear quite wrinkly (because the label is wet). But after it dries out, it smoothes out quite nicely. I can't believe it works, but it does.



 
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Old 01-20-2013, 05:11 AM   #13
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Milk is for people who haven't tried gelatin yet.

 
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Old 01-20-2013, 05:43 AM   #14
ktblunden
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Quote:
Originally Posted by snaps10 View Post
Milk is for people who haven't tried gelatin yet.
Or for people who readily have milk available and can't say the same for gelatin

 
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Old 01-20-2013, 06:06 AM   #15
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As a homebrewer I have learned to always have gelatin available. Gelatin and IPA. Actually, I've only done it once and won't be going back to glue sticks (which I used after milk). With the gelatin it actually gets stronger as it gets colder. Meaning if you use decent paper you can actually keep the brews in the cooler. Put the label under hot water and it falls right off.

 
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Old 01-20-2013, 03:49 PM   #16
Shred
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I assume with either pseudo-adhesive, I just brush the stuff on the back of the label and slap it right on (no top coat)?
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On Tap: Belgstralian White IPA, Bourbon Barrel Conceited Dick, HBC438 SMaSH, Barrel Aged Old Shredsputin, Geest Belgian Golden Strong

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Primary 2: Shred's Brown Eye Ale
Primary 3: Chocolate Orange Port
Primary 4: California Pinot Noir

Secondary: Ginger-Peach Melomel

 
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Old 01-20-2013, 03:59 PM   #17
dynobyte
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Very stupid question, but as I've never used gelatin before in my homebrew escapades, would one simply look up gelatin on any of the popular homebrew supply sites and that's what you get?

 
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Old 01-20-2013, 04:16 PM   #18
Shred
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I was thinking it's just plain gelatin that you can pickup at any grocery store.
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On Tap: Belgstralian White IPA, Bourbon Barrel Conceited Dick, HBC438 SMaSH, Barrel Aged Old Shredsputin, Geest Belgian Golden Strong

Primary 1: Grapefruit IIPA
Primary 2: Shred's Brown Eye Ale
Primary 3: Chocolate Orange Port
Primary 4: California Pinot Noir

Secondary: Ginger-Peach Melomel

 
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Old 01-20-2013, 04:19 PM   #19
tonyolympia
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Quote:
Originally Posted by snaps10
As a homebrewer I have learned to always have gelatin available. Gelatin and IPA. Actually, I've only done it once and won't be going back to glue sticks (which I used after milk). With the gelatin it actually gets stronger as it gets colder. Meaning if you use decent paper you can actually keep the brews in the cooler. Put the label under hot water and it falls right off.
I'm guessing you'd use plain unflavored gelatin from the supermarket. But what proportion of water to gelatin are we talking about? And what should the water temp be?

 
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Old 01-20-2013, 06:49 PM   #20
kombat
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Quote:
Originally Posted by dynobyte View Post
Very stupid question, but as I've never used gelatin before in my homebrew escapades, would one simply look up gelatin on any of the popular homebrew supply sites and that's what you get?
I buy mine in bulk at the Bulk Barn (do they have those in the US?). I just buy a big scoopful and it lasts me years, and is super-cheap.



 
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