Comments on: Narziss Fermentation

By: Ted

Ted — Fri, 13 Nov 2009 20:47:12 +0000

I do try to get the wort to about 45*F at pitching. Then as the fermentation picks up, it naturally raises to about 50*F. And then holding it there or a few below is good. I still will raise the temp in towards the end of the 2-3rd week closer to 60 to finish it off before racking.

By: Chris

Chris — Fri, 13 Nov 2009 00:53:31 +0000

I’ve only brewed 2 lagers, and am doing my 3rd this weekend. The first time, I chilled my wort to 70 F and pitched my yeast, just like I do for ales, then stuck the carboy in the lagering fridge. That one needed 3 days for a diacetyl rest, and still was a little rough tasting after 6 weeks lagering. My second one, I chilled down to fermentation temp then pitched my yeast. No diacetyl rest needed but a little fruity ester was present after 4 weeks lagering. This time I plan on using the Narziss Fermentation procedure and will let you know how it goes. Oh, and huge starters are a must.

By: dan

dan — Thu, 12 Nov 2009 18:07:51 +0000

That’s sort of how I do it….I’ve tried pitching above fermentation temp twice and had bad results…pitched 56-60 and ferment 50-52. Now, I usually don’t get down to 44, but I do get to 46-48 and ferment 48-50. This has worked quite well & produced super clean beers. Big starters and lots of 02 helps too.

By: JSKC

JSKC — Thu, 12 Nov 2009 17:37:03 +0000

It’s also encouraged to rack the beer off of the cold break before pitching yeast.