Kegging is probably the best way to go. That way I'd never have to match the taste of my beer to the labels
This is the brew I did previously. A bit of an experiment brewed with 2 yeasts and some juniper. The wife hates the dryness of rye but she seems to like this for some unknown reason.
Must be at least 2% milk and I didn't have much luck with brushing it on - I don't think you get enough that way.
My process is:
- Milk goes in a small saucer
- Basically lay the label down on top of the milk - I grab one edge and lay the far half down, then pick up the dunked edge and do the other half
- Apply the label to the bottle
- Use a small squeegee or similar rubber/plastic item to squeeze all the excess milk from behind the label
- Wipe with a paper towel and let them sit overnight
It probably takes around 30 minutes to label an entire batch of bottles and since I started using higher milk fat, NOTHING removes the labels accidentally, even if they get wet. If I let them soak overnight in warm water, though, especially if I add a little baking soda, the labels are floating on the top of the water with no residue on the bottles.