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I am a wine drinker myself (mostly cabernet and zinfindel), and love me some $100 single malt scotches. You are not going to win at trying to match those. where you will win, and the reason that I got back into home brewing is with the Trappist-style beers. If you can recreate a St. Bernadus...

A bird in the hand is worth two in the bush... I have waited as long as 9 months for someone to get back to me, and I have waited over a year to get back to someone. There is a lot of behind the scenes things that are going on that you wont ever see. Maybe these other managers are fighting...

Make sure to use the argument that the company can SAVE money by going back to the old way, either by efficiency, or no more overtime, or fewer hands (well, maybe not fewer hands). If you tell them how you will benefit, you lose. If you tell them how they benefit, everybody wins.

In Photoshop, with your image open, do File->Automate->Picture Package. This will allow you to create a page with the maximum amount of labels on it. Save it out as a Photoshop PDF file and carry it down to Kinko's.

Copper is going to be softer and easier to crease or bend. However, being a better conducter of heat, it is better suited to the task. Chilling wort is not a contact sport, so denting or bending a copper chiller is not likely unless you are banging it around. Even so, with minor dents, you...

Microsoft is moving away from the Zune, so I hear. the iPods, of which my family has many, are well made, dependable, and sleek. I am not necessarily an apple fanboy, but the ipod has more street cred.

I really like the buried message in the warning. The rest of the label looks great as well.

Here is the bottled version:

I will do that. They are bottled in 750ml Belgian bottles with corks and wire baskets. The do look pretty good.

I agree. Actually, it first said conditioned. Then I thought of how often I would have to explain "conditioned" to the people that would be drinking it with me, and felt they had a better chance of understanding carbonated. Is that entirely accurate? Not really, but it saves me sum splainin!

Just getting started at this again. Came to find out labeling (and unlabeling) not nearly as tedious as wit was 15 years ago thanks to milk and oxyclean. Here is my first shot at a new label for a tripel I have in the bottle now: Opinions anyone?

Have you reached FG yet, meaning consistent hydrometer readings over a couple of days?

If I were invited to your home and you served me a belgium tripel from a kit, you could call it whatever you want, have it custom labeled however you want, or none of the above. No matter, I would not think it or you lame, and would be very thankful that you offered me a handcrafted beer...

I agree. Speaking from experience, one day you will look back and think "what did I get this for?". I also think investing in a good brew pot is a great investment.

I love my 8-gallon one. Are there better ones? I am sure there are, but I don't want to part with more cash, and they seem to work fine.

I just corked 2 cases of Belgian bottles with a floor corker (3 hours ago). It required so much pressure that I can't imagine doing it with a hand corker. My Father-in-law (my official corker) was getting a workout. I was lucky to have the floor corker left over from my wine making days.

What about the hop profile. I assumed 5% AA and a 5.5 gallon boil. Using the formulas in "Designing Great Beers" I came up with 24 IBU. However, using a brew calculator on my droid, I came in closer to 20 IBU. I realize that <5 IBU is not necessarily noticeable, but I wonder where my math is...

Where would I find this recipe to compare to? I searched here for it but did not find it.

As I was putting this together, I thought a description of the biscuit malt I read made reference to a slightly burnt flavor. That sounded good to me so I decided to go with it, however, I am not going to modify the recipe right now to capture it. And in retrospect, smoky and burnt are really...

Ok, so I have never done anything but extract kit brewing, however, I am standing at the edge ready to jump in. In prepping for this, I have been doing a lot of reading, specifically "Designing Great Beers". This has inspired me to craft my own recipe, completely untested and not bounded by...