I’d like them to do a piece about equipment upgrades that homebrewers can make. Maybe something that gives you an idea of what equipment/modifications will give you the most bang for your buck.
+1 on this one… aside from Kai’s work, I haven’t really seen any good numbers on estimating attenuation changes with mash temp changes.
I’d also like to see more on: sour/wild brewing (maybe tips from pros), blending styles, and using wine/mead ingredients in beer(which grapes/honey with which style, when to add grape juice in the process, any additional fermentation considerations, hopping levels, etc.)
P.S.
Will you post a list of popular topics from the forum and the AHA staff that may need authors?
The swimsuit edition should not have Denny Conn in a speedo on the cover. ;D
Lagers and lager production would be my choice. Especially how to make a really good N. German Pilsner.
Techniques that can enhance the brewing procedure are always good. Gadgets too.
What I have done and plan to do with some future batches is split the wort into two fermenters and use different yeasts.
I’ve already done this with Wyeast 1968 and US-05
In a 1.050 Porter they both finished at the same FG
Next is up is probably a Pale Ale, one with 1762 and the other using either US-05 or maybe even 1968 again
It may be interesting to have an article describing doctoring beers for off-flavor demos. I know it’s on the bjcp site, but a whole lot of non-judges out there would probably like to learn where inappropriate flavors come from.
Pairing beer with food is also popular.
I’ve mentioned it elsewhere on the forum, but Cap’s food posts (and pics) are awesome. The number of pages associated with topics like “ethnic and regional cooking” lead me to believe that a regular food column in Zymurgy with a beer pairing suggested by experts would be a huge hit.
Perhaps even a “gourmet couples” monthly beer dinner recipe section where every month is a different theme and would include 4-6 different recipes (appetizers, main courses, side dishes, desserts). That way, for those who wanted to do this, the recipes could be divided up between 4-6 couples and the dinner party would rotate each month to another couple’s home. Equally important would be commercial beer pairings and recommended homebrew pairings. If space were a premium in the magazine, just offer a teaser column with website link for the actual recipes for those who are interested.
I second the history suggestion. Going back in time and researching old recipes/styles could really spark some ideas for bringing them back. I know personally I’m looking to do a Ballentine clone at some point. I would also like to see less repeated subjects. There seems to be something about repeating subjects far to often…
Also maybe a series on ideas/suggestions/what it takes to open a brewpub/microbrew?
I’m a long time subscriber and love the mag but it needs some ‘freshness’ added to it.
I’d like to see some back to basics articles. I have trouble talking new members into joining AHA. They often borrow old copies, and say “no thanks.” I think we’ve become too technical and obscure, probably because so many of our older members have become very good, experienced brewers.
If there was an occasional “how to… ,” maybe they’d be more interested. JMHO
I always loan out Charlie’s “Complete Joy of Homebrewing”… much more enjoyable for someone who doesn’t know anything about brewing!
For my beer-geek (and technically-minded) friends, I’ll give them that one and “How to Brew”.
I would also like to see this. Including some tips on establishing “bug colonies” that homebrewers can develop by harvesting the dregs from commercial beers.
Oh man, I love the idea of a a cooking and recipe and pairing, section. That would be great.
Also a permanent equipment and do it yourself section would be awesome.
Definately yes to a cooking and beer food pairing column.
I too would like to see a series of article on lagers. Except for the Helles, the Classic Beer Style Series is very dated on lagers (especially the pilsner book).
Effects of fermentation temperature. In my opinion this is one of the most important parts of the process. How about an article which the same wort is split and fermented with the same yeast, but at different temperatures.
Doing you own spontaneous fermentation.
Best of specialty beers - celebrating creative homebrews / homebrewers.
Equipment / ingredient reviews by readers.
Actually, I’m totally against a cooking or food/beer pairing section. I love cooking with beer and pairing, but I want Zymurgy to stay focused on making beer, not what we do with it after that.
SO this! ^^^^^^
More Canadian content!
Ha I’m in Canadia right now… what would be Canadian content to you?
An article on Elsinore Brewery? You Hoser 
I lived in Canada for a few years and it brings this to mind.
