Recent content by craig_reed

I'm interested in rum barrel or Whisky!

Cheers! Glad you like it!

Here are a few of my labels I have done so far. Graphic designer by day, so Photoshop comes pretty naturally. Never bothered with labels (time removing the labels, etc) but will be giving some as gifts so thought I'd give it a shot. Let me know what you think -

Just bottled this up last Friday with corn sugar, sample was amazing! Mine finished at 1.019 and I did 2 weeks primary, 5 weeks secondary then just bottled. Can't wait for this bad boy to carb up!

Good call. I'm just going to take off "malt" and darken the glass. Wait, you are going to use the whole label design?

Yeah, I am going to switch the glass to be a little darker to resemble a porter, I just didn't want it to get lost with the black background. Thanks for the compliments!

Thanks guys! It's not a template I made it all from scratch in photoshop.

What do you think? Pretty gifted in Photoshop and have been brewing for awhile so thought I'd just go for it. Thoughts?

similar = idential even down the the exact size of the white circle and its location withing the outer circle. Weird.

Hahaha! I love that quote! That is awesome - Yeah good to see you too!

I have been brewing for a long time but never got around to labeling (scrubbing bottles, and pouring into glasses to serve are the major reasons). I have great graphic design skills (or at least above average) and it is a part of my day job so I thought I'd give it a stab.

If you have a specialty grain/extract recipe I'm all for it! This sounds like an awesome experiement, and I'll go along for the ride if I can find a recipe to mimic your all grain. :rockin:

Nice. I will tell you that it gets better with age. Just set aside a six pack and don't think about it. Halloween night these will be amazing!

14 is fine! I did 14/21/28

What stage are you at now? Are you talking about bottle condition? I let it go 3-4 weeks or so. Fact is, I have one bottle left (22ozer) from last year's brew session. It is amazing even now! Try using brown sugar, that is a must!