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Good to know, I have resume paper, a nice new printer and Photoshop so I am going to start designing this week. Thanks for the info all.For keepers and gifts I do the same as denny, for gifts I use nice resume paper.something with a high rag content and texture so they feel nice in you hand as well. You can buy label paper that is pre gummed and it goes through a laser printer well enough but it's expensiveFor real labels, I use Microsoft Publisher. After I print them out I attach them using a glue stick. The glue is water soluble so they come off easily when the bottles are empty. For down and dirty beer ID I just write the batch number on the cap with a Sharpie.Do you just use like a card stock or some other paper. I am not planning on a big production here but for some of the big beers that will be around longer or given as gifts I think it would be neat to design a nice label. Not to mention the fun of coming up with names and descriptions.
For real labels, I use Microsoft Publisher. After I print them out I attach them using a glue stick. The glue is water soluble so they come off easily when the bottles are empty. For down and dirty beer ID I just write the batch number on the cap with a Sharpie.Do you just use like a card stock or some other paper. I am not planning on a big production here but for some of the big beers that will be around longer or given as gifts I think it would be neat to design a nice label. Not to mention the fun of coming up with names and descriptions.
Doesn't matter does it? They are on the caps if I am understanding and will be thrown away.I use Avery round colored labels on the caps. I have the label template saved on my computer and I print the name of the beer on the labels. One color per batch. Makes them easy to identify at a glance.This is a great idea. Do these labels peel off easily?
Right now I am just using location to identify them. I would like to design my own labels because I am an art guy and have graphic design knowledge. So what do you do?
The results are in the link in the original post. Bottom line it appears the yeast outcompeted the lactobacillus first in the starter and than in the wort. Perhaps there will be some post-ferment souring over time?I am not expecting much in the way of sour taste. My starter is wild caught yeast and I would call the yeast mild compared to a traditional San Francisco sourdough. If you have wild yeast like mine I would say results will vary depending on the character of the yeast in your area. It makes me think I am just doing a type of open/spontaneous fermentation with an element of control involved by having already harvested the yeast.