Word: yeast
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...make a porter, and do it again and again until you get want you want.” Meyers is more than a master brewer; he’s a walking encyclopedia of beer-brewing knowledge. He’ll mention cell walls and deflocculation in between discussing yeast brands and brewing temperatures. And for anyone who’s relaxed over a pint at Cambridge Common and ordered a house brew, chances are you’ve had something brewed by Meyers...
...both, but it’s the porter he’s counting on to impress the judges. “The porter turned out not so bad,” he says. The steam beer comes under heavy scrutiny from the judges. “What kind of yeast did you use?” Meyers asks. “Was it specifically a steam beer yeast?” No, the brewing store was out. Slesar takes a swig and turns to the other judges. “Did I get all the yeast [in this beer...
...Brown’s Olé,” a Belgian-style brew. “We were trying to make a lambic ale,” Hornstine says, completely straight-faced. In the language of beer, apparently, that means that one uses a wild yeast that gets infected, giving the beer a kind of sour, nutty taste...
...degrees. DeBisschop sips it. “Besides the bite, everything else is really great,” he says. Like with Haller, Meyers suggests fermenting more than once. “If you do a multi-stage fermentation, you can take care of a lot of the dead yeast. And be aware of the amount you use to sanitize.” Herrera winces. The hop character, they agree, is great, but apparently Herrera’s sanitizer is affecting the taste...
...little starter kit has since burgeoned as Jayich put in a few capital improvements. Several hundred dollars later, Jayich now can draft and keg every beer, so as to avoid yeast settled at the bottom of the bottle—a common problem for the other microbrewers in the competition...