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Ahhh cool! Yeah I've been using AI a lot lately for my labels. Here's a few.

It sure makes it easy when you just want a quick cool label but don't want to think about it too much

Me! Actually probably on Thursday, if my new burner shows up in time. I'll brew my Orange Chocolate Stout that my oldest son asked me to make. New recipe for me so I hope it turns out good 😬

I know it's early, but I'm listening to Oktoberfest music. I'll be brewing my first lager (oktoberfest) 2 batches from now and I'm just in the mood for the classic German beer drinking music.

My Dark Rider. A milk stout that was a new recipe for me. I really like how it turned out. Image was AI generated, then I added the text in photoshop

I usually just generate an image. Then I use photoshop to add the text. For my main logo I have a blank photoshop template that already has that in place. Then I just add the image and text to it. I used to put a lot of work into my images, but now with AI I just use that. I'll put effort into...

Thank you. The Jack's Retribution I made, but the Asmodeus one was just a quick AI generated image. I got lazy and didn't want to put effort into the label 🤣

And my next brew

My upcoming pumpkin

I was running formulas too and my calculations showed my setup probably wouldn't work. I didn't even build it for many years because of that until I was at a buddy's house for brew day and he did it. When I saw it worked I just went back to my original idea and built it. I think one of the...

When your 2nd living room looks like a brew supply shop 😂

I like that idea about putting the discharge hose into a bottle. I'll have to try that out. Do you recirculate the wort back into the kettle, or use an immersion chiller for the initial cool down? Last week when I brewed it was 105 here in the high desert of southern California. 🥵

Been lurking around her for years and finally decided to join. I've been brewing since 2002. Beer and mead. I brew all grian batches. I also culture yeast. I live in Southern California. I got into brewing after an episode of 'Good Eats' where Alton Brown shows how to brew from home. Changed my...

Well true, but I don't recirculate the wort. It just goes from kettle to fermenter in one pass so it has to come out at pitching temps. I don't have a pump for that so I have to rely on gravity to get it through the counterflow.

Since this question was never answered I went ahead and did some tests. This is for anyone who will search this up like I did, wanting to know the answer. I brew 5 gallon batches. I use a counterflow chiller. I have a 12 gallon ice chest. I use a submersible pump with 2 gallons of water and 40...