Home Brew Supplies question

[NewEnglander]

Wow! Incredible graphics there!
The fermenting of my brews goes on in our spare room so for Christmas my girlfriend got a couple pint glasses etched with "Spare Oom Brewing" (a not the "The Lion, the Witch and the Wardrobe") for me. My bottles usually just get an abbreviation of the brew's name scrawled on the cap with a Sharpie. Since bottles come and go so quickly, I'd get those beautiful designs put on some glassware rather than stickers for bottles.
Glad the info helped out. I'm still holding out for a late x-mas gift of a homebrew gift cert. to order a bunch of ingredients for my next brew.
The only question is: brown ale or stout?

[Detroitpete]

Brown Ale or stout? Why Both of course

[NCMC]

Another option for labels (I use this all the time and it is easy to remove when finished for the next batch) is to print on regular printer paper from whatever program that you used to make the labels and then use a small paint brush and milk to attach the labels.
Paint the labels with the milk, attach to bottle and then let dry. The label stays on just like glue until you run the empty bottle under hot water and then it comes right off.
BTW - great looking labels.

[Kilted Jeeper]

Another option for labels (I use this all the time and it is easy to remove when finished for the next batch) is to print on regular printer paper from whatever program that you used to make the labels and then use a small paint brush and milk to attach the labels.
Paint the labels with the milk, attach to bottle and then let dry. The label stays on just like glue until you run the empty bottle under hot water and then it comes right off.
BTW - great looking labels.

That's a kick *** idea I will have to try. I just polished off my first batch of Red Ale and will be brewing a Black Ale this weekend. The next batch after that is a bourbon barrel red ale. I am using oak chips due to lack of an actual barrel and they are already soaking in bourbon. I figure I should be good to brew in about 4-6 weeks.

As for the bottles, I use a combination of leftovers from beers I have consumed and purchased. I do use a capper which is annoying but works well for me. I don't use labels at all, just a sharpie on the cap, but after seeing the designs and learning the milk paint idea I may have to try some.

[Detroitpete]

Let us know how the wood chips turn out. I'm interested in how much flavor they are able to give. After this first batch of near-beer...ahem...I mean pilsner...I'm off to begin my experiments on ambers, stouts and porters. I had a bourbon/chocolate porter (homebrew) once from a friend that was AMAZING. Be nice to get to something close to that in a few years.

[NewEnglander]

I just found a recipe for a 2.5 gallon batch of double IPA that I think I'll try soon. I can't get to the site right now, but if you go to Brew Your Own Magazine's site and search for IPA experiment recipe you should be able to find it. It's by Chris Colby.

[jkane]

I second the milk idea. I put some in a saucer and slide the back of a printed piece of paper across it to get it all wet. Then lay it on a bottle on it's side with a towel under. Then I roll the bottle around on the towel to get it smoothed out.

There is some discussion on whole milk versus low fat. For me, whole seems to stick better, and I have never had a problem with it "spoiling" and leaving a bad smell. Experiment on your own.

I have done numerous bourbon and whiskey brews. Soaking the chips is not needed, unless you want an oakiness included. The best bourbon for flavoring beer is Old Grand Dad. It is not that expensive, and tends to have a very strong "bourbon" flavor. I have used up to 100 ml (3.5 ounces) per gallon with good results.

I have a scotch ale almost ready to keg (serving it in 3 weeks). I used Chivas Regal and soaked dark oak chips in it for about 3 days. Left them in the carboy for about a month so far. I would guess about 10 ounces were used for 5 gallons in that one. I did not measure. I figured the Scotch Whiskey was better than bourbon for a Scotch Wee Heavy Ale. I also used heather tips in the brew and just a couple tablespoons of smoked malt to imitate the old ways of brewing. It smells wonderful, and the samples have been very good so far.

[Detroitpete]

I second the milk idea. I put some in a saucer and slide the back of a printed piece of paper across it to get it all wet. Then lay it on a bottle on it's side with a towel under. Then I roll the bottle around on the towel to get it smoothed out.

There is some discussion on whole milk versus low fat. For me, whole seems to stick better, and I have never had a problem with it "spoiling" and leaving a bad smell. Experiment on your own.

I have done numerous bourbon and whiskey brews. Soaking the chips is not needed, unless you want an oakiness included. The best bourbon for flavoring beer is Old Grand Dad. It is not that expensive, and tends to have a very strong "bourbon" flavor. I have used up to 1 ounce per gallon with good results.

I have a scotch ale almost ready to keg (serving it in 3 weeks). I used Chivas Regal and soaked dark oak chips in it for about 3 days. Left them in the carboy for about a month so far. I would guess about 3 ounces were used for 5 gallons in that one. I did not measure. I figured the Scotch Whiskey was better than bourbon for a Scotch Wee Heavy Ale. I also used heather tips in the brew and just a couple tablespoons of smoked malt to imitate the old ways of brewing. It smells wonderful, and the samples have been very good so far.

int:

You Sir, are a man I know I can learn from! Looks like we have a number of home brewers here with a lot of experience--another reason to love Xmarks.

[Madadh]

As for Home Brew Supplies, I use http://www.midwestsupplies.com/ they have some great clone kits and a good deal of information. I have brewed several of their kits and am now branching out to using some recipes.

I also have several batches of Mead and wine that I have brewed over the last few years.

[haxtonhouse]

I drink a microbrew called kilt lifter thats pretty good. Its made by the Pike brewing Co.