Runs With Beer

do you know of a free label sight were i can print some off please thank you for any help you can give to me.

The only way to completely eliminate the sediment at the bottom of a bottle would be to wait for your beer to ferment fully, transfer to a secondary fermentor and let it sit for a couple of weeks to allow any remaining yeast and stuff to settle out, then keg and force carbonate it.
After that, chill to as close to freezing as you can get it, and use a counter-pressure filler to fill your bottles. Voila! Carbonated beer in bottles, no sediment.

I know that by boiling them up in water to make the wort, I’ve effectively extracted everything usefull in terms of brewing from them, but it still seems such a waste to throw them in the bin.
Thinking from a green environmental viewpoint, is there any way of recycling them or using them for a secondary purpose after I’ve boiled my wort?

I have two types of beer bottles: (1) The typical bottle which I use a cap, (2) The Grolsch style bottle that has the fancy swingtop plug.
I have made beer two times. In both cases, the beer I made in the typical beer bottle with a cap had a much better seal and produced a nice carbonated beverage. The Grolsch style bottles do not maintain a good seal and result in a flat beer.
After my first batch of beer, I tried applying a little bit of vegetable oil to the seal of the Grolsch style bottles in hopes that it would improve the seal, but it didn’t work.
Since my Grolsch style bottles were brand new when I started, I expected the seals to be in good condition. Does anyone know what I can do?

Some say the longer you leave it the better it tastes. Is that true?

Most of the time, I find that’s caused by too little malt and/or too much adjunct sugar. A lot of the mouthfeel of beer is due to its high finished gravity (say 1.016 compared to .998 for wine). When you finish at a low gravity, your beer will feel thinner. You can fix that by using more malt and less sugar because malt will not ferment as low as sugar therefore you’ll have some residual sugar helping out.
My winter ale last year was like that, but this year I added an extra pound each dry malt extract and cara-aroma malt. I also removed a pound of sugar. It came out around 7% but had great body and mouthfeel to it.