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Guaranteed stall? It finished at 1.006. It sat idle in secondary for 4 weeks, then started doing its thing. Its not 1.002, but 1.006 is hardly a failure. Tasted great too!

Thank you. We were trying to come up with something over than the typical square label, which took a while. Cheers!

Haha. I know man! I'm afraid it would have to be a draft only release or something. I just love the way "****" looks all elegantly drafted. Maybe someday!

Thanks Chapa, I'm working on keeping her! I'm also working on training her as assistant brewer!

Thanks for the compliments guys. She's really looking to get into the beer design world, working for some brewery some where...so if you guys know any one, haha! Also, if anyone wants a label designed for a special occasion I'm sure something could be arranged...

Totally! She did them top to bottom. She's working on the website right now. Check our blog & site at www.drink111.com for the lowdown.

Glad you asked! Check out www.sarahbaldwindesign.com

Sure! Why not?

Thanks all!

Needless to say, she got an A...

And thanks, Stevo!

I believe she used Adobe Indesign. I watched! Then we printed them out on Epson label printer paper.

Hey all. I could post these on the label page, but I don't want to bury them. I'm just so damn proud! Some of you know the explanation, but others-well, it was a school project for my girlfriend Sarah, and now its a plausible start to a brewing co. At least, that's what I'm telling myself. Let...

Hey guys. Here's our main logo for the Brasserie One Eleven. We put it on some caps and coasters. Lovin' it!

Awesome! Now get some homebrew on those taps man!

Good god! That is absolutely awesome. I bow to your DIY skills sir!

*Its my second Saison, not total.

Sorry guys, just stumbled on this thread. I'm doing a saison and using that yeast. Its my second batch and the second time the yeast has lagged on me. First time, it stuck around 1.020 and I used some dry champagne yeast and the baby went down to 1.002. This time, in addition to being my 2nd all...

Sorry, forgot to mention what kind of yeast I used/would like to use for bottling: Wyeast 3787 Trappist High Gravity.

OK. So my Tripel is stuck at 1.022, from the OG of 1.070 (used 10 lbs of Pilsen LME and .4 lbs of light DME). These numbers seem horrible and way off the mark, but it is what it is at the moment. It had two weeks in primary and almost four in the secondary. The gravity readings have been the...