Zymurgy Magazine | November/December 2005

November/December 2005

Check out the featured stories, such as Making Wort for Extreme Beers, Yeast for Your Beast, For Big Beers, Hop to It, Beyond Barley(wine), and American Beer Month.

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Cover Story

Making Wort for Extreme Beers

By Jamil Zainasheff

Just as you can’t cut a “normal” recipe in half and make a small beer, you can’t simply double or triple a recipe and make a big beer. Making wort for big beers requires focus.

Zymurgy: November/December 2005

American Beer Month

By: Zymurgy Staff

Craft brewers large and small found unique ways to celebrate American Beer Month in July.

Zymurgy: November/December 2005

Yeast for Your Beast

By: Dr. Chris White

Really big beers need two things: a lot of very healthy yeast and a high percentage of fermentable sugar. The founder of White Labs steers you in the right direction.

Zymurgy: November/December 2005

For Big Beers, Hop to It

By: Tom Nickel

Just as with lighter beers, big beers require finesse and fine tuning to avoid unharmonious flavors and a harsh finish. We look at unique ways to use hops before and after the boil as well as some alternatives.