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Zymurgy: January/February 2013

Constructing a Keezer

By: Scott Pointon

A keezer is a chest freezer that has been modified with a temperature control unit to become a chest refrigerator, for the sole purpose of of serving kegged beer.

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Zymurgy: January/February 2013

Back to Basics

By: Tom Hart

I love my high-tech brewing rig, but have come to realize bigger isn’t always better. I decided to reverse my gadget trajectory and build a 5-gallon, gravity-fed system.

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Zymurgy: January/February 2013

Brew in a Bag

By: Brad Smith

The basic idea behind BIAB is to use a single pot for both the mash and boil, with a bag to contain the grains during the mash. The process can save both money and time.

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Zymurgy: January/February 2013

Oatmeal Stout…from Germany?

By: Horst Dornbusch

Although oats are banned from German mash tuns by the Beer Purity Law, dark oat beers actually have a venerable and ancient tradition in the territory that is today’s Germany.

Recipes in this Issue

  • Victoria Vienna Pils (Extract)
  • Zane’s NZ Pale Ale
  • BeerSmith Dry Irish Stout (BIAB)
  • German Birthday Oatmeal Stout
  • More Fun Blonde
  • Pointon’s Porter
  • Classic American Pilsner
  • Victoria Vienna Pils (All-Grain)
  • California Common
  • Samichlaus 2011
  • Acceleration Double IPA
  • German Birthday Oatmeal Stout
  • More Fun Blonde
  • Pointon’s Porter
  • Samichlaus 2011
  • Classic American Pilsner
  • Acceleration Double IPA
  • Victoria Vienna Pils (All-Grain)
  • California Common
  • Victoria Vienna Pils (Extract)
  • Zane’s NZ Pale Ale
  • BeerSmith Dry Irish Stout (BIAB)

Meet the Editor-in-Chief

Dave Carpenter

Dave brewed his first batch in 2009 and started writing about beer soon thereafter. In addition to geeking out on beer and language, Dave enjoys hiking, traveling, and other gerunds as well. Email Dave