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Randy Mosher, as mentioned above, really really loves exciting partially refined sugars. He puts 10-15% in just about any beer over say 10%, and almost all Belgians. He likes jaggery and piloncillo a lot. I'm skimming through Radical Brewing now to see if I can find a specific mention of any of...

Lots of us here skip the secondary with no ill effects, but we up the time in primary to compensate for it. Like it or not, most standard-strength (4.5-5.5 abv) beers take at least four to six weeks from brew day to be good, and a month or two to be great. You can cut a couple of weeks off if...

Styled after the Sam Smith diamond. To be a design feature on English labels, or whatever else we choose to put it on. Suggestions? edit: looks better smaller.

What yeast did you use?

The above attitude is why I like constitutional monarchy. People naturally think of heads-of-state as sacrosanct, as they are the figurehead representing the nation. Political figures, on the other hand, should be constantly open to any form of criticism or satire (and this label falls well...

Here - is this more what you had in mind?

Oh man - my roommate and I got too excited by the prospect of labelling and went ahead and ran off a couple dozen like this, before we saw your advice. Gearbeer- tried, but it wasn't looking even. I'll try again from the large-size emblem pic. Might not stick with it though. Febtober - good...

One further revision - it's small, but I think it's better. Fixed the accent, and lowered the "Greenwall".

Picture? How are they "seventeen-year" locusts? Judging from everything else, I'd say a light, peppery, fruity Belgian. But maybe that's just because I'm into those right now.

My favourite is the hangover cure devised by Lemuel Benedict in 1894: A poached egg and a slice of ham on an english muffin, all drowned in Hollandaise. Mind you, Eggs Benedict doesn't do a thing for your headache, but after a night of drinking I usually have more of an "urge to make...

Nice! I want to try this. Except maybe with a porter. My roommate made a cake with a Belgian Strong Ale. She did it when I was away, but reports that it's really good, that bitch.

Here it is; my roommate and I just threw it together in GIMP with the emblem discussed elsewhere. It's a blatant rip-off of the Westmalle label aesthetic. Suggestions?

I'm done with this for tonight. Here's what I've got so far. I think it might still be a bit awkward around where the G hooks in. Brewtopia: thanks! I really admire your labels. I'm not sure precisely what you're suggesting, though.

I've done something cool. I'm obviously going to turn this 'O' into a 'G', but what do you think of the intertwinedness?

How's this W? I just gave up all pretense and mimicked the Westmalle one as closely as I could in GIMP (btw: GIMP is supercool). I incorporated your suggestions (thanks btw). I also picked a nicer shade of green. I'm still struggling to find a G that looks good in the emblem. If any of you...

I did some landscaping work recently, and the boss would disappear and show up with a case of Bud. Out of a bottle, it's actually much more like soda water than beer. Refreshing, I guess, but less so than water and boring boring boring. Considering it runs to $38 a case here, and you can get...

I think six to eight weeks will have it drinkable, so that's mid-July if you brew it soon. It might not really hit its peak until into August.

If you ran a hose down to the bottom of the kettle you could still run off (hoorah syphon effect!). Vorlaufing might be a bit of an adventure.

Here's how I accomplished that upper end in February:

Imperial Stout. 8.8.8?