Bottled the Weizen

I'm still not sure if it would be considered a dark hefe weizen or a dunkel weizen, but anyway, I bottled what I'm calling a Dunkel Weizen today (I always put the month it's ready to serve as the month it was bottled on the label so friends don't think it's too old). I decided to call it "1474 Dunkelweizen" in honor of an upcoming fraternity event at the end of July at which time I hope to finally crack one open. It's currently being aged in basement at around 65F. It smelled and tasted pretty good when I checked final gravity. Based on some very basic calculations, I'm estimating the final alcohol by volume to be around 6.5%.

I'm also experimenting with a different way to label my bottles. The logo to the right is my label for the Dunkelweizen. I printed it off on the computer on regular paper, cut it out and then covered the entire thing on the bottle with packing tape. Hopefully the packing tape won't stick too much when trying to take the labels off, but will prevent water from getting to the label if I decide to put these on ice. I'll let you know how that goes.