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Hoppytobrew

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Posts posted by Hoppytobrew


  1. 50 minutes ago, brybry said:

    Very nice label but wow that's got to be a lot of work with all the cutting of the detail in the neck ring and curved top.

     

     

    I am a widower with children/grandchildren that all live out of state so I have time on my hands and I don't necessarily put a label on every bottle, just the ones that I will share with family and friends. It makes it look more professionally done which impresses them.

    • Like 4

  2. 1 hour ago, K5WX said:

    Still working on these labels.  Left to right:  Powerful Patriot Ale, Baltic Porter, Sir Kenneth Blonde, and 1776 Ale.  

     

    Not as sharp as Hoppytobrew's nice Alamo label.  Good job!

     

    Texas Independence Day is coming up next week (March 2nd).  Big celebration day for us Texans....

     

    DSCN2835.thumb.jpg.5bd1dafbd4f995c1ead39

     

    I like them! How did you do the caps? I never thought of doing a cap design.

    • Like 1

  3. Welcome Broox!! I just bottled my 2nd ever batch this morning. Classic American Light and St. Patrick's Irish Stout. Reading the forums have taught me a lot. Don't be afraid of asking the questions you will have as it goes on. These guys are great and are willing to help. Again, Welcome to the Mr.Beer family!!!!


  4. 3 hours ago, RickBeer said:

    In the summer when the back to school sales kick in you can stock up on glue sticks for $.25 per stick in packages of 2 or 4.  I think I might use 3 a year?

     

    I came up with a neck label for my bottles and I tried your milk trick and it worked great! Thanks for the tips.


  5. 6 hours ago, Bighead beer said:

    Very nice,trying to get the wife to make me some,she keeps saying your just gonna rip them off anyway, she just don't get it,..... prolly end up with blue painters tape lol

     

    Oh well, it's what's inside the bottle that matters in the end any way, and once you drink it (or maybe several) you'll not care if it's labeled or not. If you name your next brew after her, perhaps  she'll make you some labels for it (Just don't name it something like, "The Witches Brew" and tell her it's named after her or you may be wearing that beer, bottle and all).

    • Like 1

  6. 1 hour ago, MrWhy said:

     

    Okay....I am feeling stupid but....how is it sticking to the bottle....

    I wanted something that would come off easily after the bottles are empty so I used  pieces of pre-gummed laminating sheets cut a 1/4 of an inch on each side larger than the labels. That way the only gummy part that is actually touching the bottles is the 1/4 of an inch that overlaps the paper. With Microsoft Word you can design  any kind of label you like and make it as professional looking as you wish. Next I plan on making a small label for the necks of the bottles.

    • Like 2

  7. 1 hour ago, DeanoG said:

    Nice label.  What did you use?  

     

    Good luck on the conditioning, I get my first crack at my Canadian Blonde tomorrow (after 3 days in the fridge).  I put a bottle in at weeks 2, 3 and 4 to taste the difference in conditioning time.

     

     

    I just made the label in a Microsoft Word document.

    • Like 1

  8. 47 minutes ago, DeanoG said:

    Nice label.  What did you use?  

     

    Good luck on the conditioning, I get my first crack at my Canadian Blonde tomorrow (after 3 days in the fridge).  I put a bottle in at weeks 2, 3 and 4 to taste the difference in conditioning time.

     

     

    Give us a report on how each one tastes and compare to each one.


  9. I bottled some American Classic Light yesterday and am anxious for the conditioning time to pass. The pre-bottle taste test was great even without carbonation so I can imagine that the finished product will be a success. I've also got some St. Patrick's Irish stout one week in the LBK, and started a new batch of Aztec Mexican Cerveza yesterday after bottling the ACL and re-cleaning/sanitizing the equipment. 

    • Like 4

  10. 2 hours ago, Nickfixit said:

     

    Same situation here exactly, plus I can easily carry 2 gal between kitchen and basement - cant carry 5 gal. (Don't eat enough Wheaties.)

    I continue to use my two LBKs too. Since I am a widower with four grown children living in different states, anything more than two gallons at a time and I might run out of places to keep all that conditioning beer. 


  11. I know that there are various temperature ranges for the different worts to insure proper fermentation. Does anyone have a chart of the specific temps for the various worts? Maybe I should say, what are the temps for the various yeasts. I want to get this brewing thing right.

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