Here you will find instructions for imprinting on a beer stein (22 oz pictured).

1. Wrap the stein like you would a mug.

2. Tape it off.

3 (Optional, but recommended). With a damp (not dripping, but fully squeezed) sponge, lightly wipe the transfer area one time. This helps with full contact.

4. Wrap the stein off and pinch it together.

The wrap should be nice and tight (fully taut).

5. Put the stein in the press as shown below.

6. The press should be clamped tight. On a scale of 1-10, 10 being like it feels like you will bend the handle, it should be at a 7. Nice and firm, tight pressure.

7. Mug press settings: IDLE (we use 280F), COOK (365F), TIME (260 seconds)

Sorry for the hassle, but this is our process with the cold, large-bodied stein. We typically do stein orders in the oven which makes it a ton easier, but we still use this process if we need to run a few steins here and there. Feel free to give me a call with any questions. Take care!