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I love the old paper effect, must look great against brown bottles. All the beer info is nicely laid out, too (especially using the picture of the pint glass... I love it when beers have that). Nice job!

Those would look really nice as clear labels. Of course, that would probably be more expensive than it's worth... and more difficult to remove. Nice design, though! I like the second version much better with the centered, yellow lettering.

Okay, makes sense. Answers my next question... thanks!

I apologize for my ignorance here as an extract brewer, but how does the liquid flow out of the cooler? Does the stainless steel braid act as a grain filter, while allowing liquid to enter throughout all sides of it? Or does liquid enter through the end of the braid hose? I thought I...

I had this happen to me twice. The first batch I dumped out. The second time, I was really frustrated and decided to rack and pitch the yeast anyway... I then I emailed the makers of the thermometer and they said... I then bought a more expensive one that wouldn't break, and it hasn't since.

If your sanitation solution is properly mixed (not too weak, not too strong), you shouldn't have to rinse the bottles out before filling with beer. It'll actually say this on the bottle a lot of the time (No Rinse Sanitizer). I let the caps sit in a bowl of the No Rinse Sanitizer until I...

A lot of brewers have had the airlock blow... the consensus is that you'll have to wait and see whether anything bad got into the beer, but most likely it should be okay because of the fermentation activity covering the opening. Turn of the burner and make sure you dissolve all of your extract...

I had the same overly-carbonated beer problem with a Chimay Blue Clone, although it certainly wasn't from lack of fermentation time (I believe 2 weeks in the primary, 6 weeks in the secondary). My basement is around 66* ambient, so I assumed they would be fine to just "cellar" in the bottles...

This is what I do. It takes a bit longer to cut the labels and glue the backs of them, but removing the labels is as simple as soaking them in hot water for 10 seconds and then using a sponge to wipe the glue off.

Oh, Flemish? Makes sense... Thanks a lot everyone!

Gebrouwen en gebotteld **te/be/de**??? I can't make out the last word for "Brewed and Bottled by." Anyone know? Thanks!

Brewing after an 18 month break. I hadn't brewed so long that when I showed up to the local brew store, it had moved (and actually had moved closer to my house). I'll make sure not to get that lazy ever again!

With extract, no. I made an extract that was supposed to be really light and I came close-- but when compared to an actual Corona, it was still dark.

I dry-hopped with HP without using a bag... they spread around quite a bit and never really sank to the bottom. After 2 weeks I was ready to bottle, but decided that I should clarify for a few weeks to make sure there aren't any hops floating in my bottled beer... Good move, cuz during the...

I had a similar situation with a dry hop. Fermented well, then the primary had no activity for a few days, so I racked and dry hopped with Kent Goldings (1 oz). The next day, I noticed some activity (the kind where yeast is bouncing all around) and wondered if there was some kind of bacteria...

Wyeast 1098 British Ale-- first time using this (I've always used the 1968 London ESB Wyeast). A few days into fermentation and it's bubbling away like normal-- but has the smallest head of krausen I've ever seen. Temperatures at 66*F, right in the target 64 - 72 range for this yeast...

Thanks, I was just curious whether it was supposed to make a smoother carbonation or something... but yeah, I've heard about the potential for off flavors.

I noticed a recipe that called for 'Cane sugar' to be used for priming before bottling. Is this regular table sugar or no? What are the benefits/problems of using this for priming? btw, this is for an English Bitter recipe.

Can't help you with your dissertation (technology degree... writing about beer?)... but so long as this thread's brought back up, I'll ask: I made a cherry wheat a while ago. 6 lbs. of cherries left 3 weeks in the 2ndary, moved 2 weeks to another 2ndary to clear. Tried a sample 2-3 weeks...

First off, you need to be able to lager at cold controlled temperatures, right? Since that's most likely not possible for a 20 year old, I don't think you're going to be able to clone a crisp light lager. If you do have a fridge dedicated to lagering beer-- then I'd go ahead and agree with...