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Fast Lager Fermentations
Mike “Tasty” McDole
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Alternate Seminar Title
How to make lager style beers in time frames typical of ales that are almost
indistinguishable from beers made with traditional lager regimens.
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Why would we want to do this?
• Need the beer soon
• Equipment shortage
• Save energy
• Return on investment
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I heard it on the Brewing Network
(about 2005)
Dortmunder Export With Peach
(2005, 2007)
How did I get into this?
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Narziss Lager Fermentation
Commonly described as fermenting 2/3 of the fermentation at 46-
50F, then 68F for the final 1/3, then moving to cold storage. (George Fix, Brewing Techniques, 1993)
Standard Lager Fermentation
Commonly described as fermenting at 46-50F for
one to two weeks, followed by a diacetyl rest of 1-2 days at 61-65F, then moving to cold storage.
Modified Narziss Lager Fermentation
Ferment at 46-50F until 50% to terminal gravity,
then 51-55F until 75% to terminal gravity, then 56-
60F until 90% to terminal gravity, then 61-65F until terminal gravity, then fine, carbonate, and enjoy.
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* The replication or growth phase of the fermentation,
where esters, diacetyl, and acetaldehyde byproducts
are created, takes place at 50F.
Modified Narziss Lager Fermentation
TempPercent Of
Fermentation
Percent Of
Completion
50F 50 50*
53F 25 75
57F 15 90
62F 10 100
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Bohemian Pilsner
Batch size: 12 gallons
OG: 1.050
IBU: 38
Mash: 154F Boil: 90 min
92% Weyerman Pilsner
7% Carapils
1% Acidulated
18 IBU Saaz 60 min
16 IBU Saaz 30 min
2 IBU Saaz 10 min
2 IBU Saaz 1 min
WLP833 German Bock (5 liter)
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Attenuation 70-76%
Flocculation Medium
Optimum Ferment 48-55F
Temp
Alcohol Tolerance Medium-High
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Narziss Fermentation Plan
Temp
Percent Of
Fermentation
Percent Of
Completion Gravity
50F 50 50 1.050
53F 25 75
57F 15 90
62F 10 100 ???
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• Fill a container with 6
ounces of wort from the
pitched and
oxygenated batch.
• Add extra yeast
• Ferment at 76-80F
• Agitate/Stirplate
• Terminal in 24-36 hours
Force Fermentation Test
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Narziss Fermentation Plan
Temp
Percent Of
Fermentation
Percent Of
Completion Gravity
50F 50 50 1.050
53F 25 75 1.031
57F 15 90 1.016
62F 10 100 1.012
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OG 1.050 1.031 1.021 1.012% Fermented 0% 50% 75% 90% 100%
+ + +
Fast Ferment Day 1 ? ? ? ?
+
+
++
+
+
+
+62F
Temp
57F
53F
50F
+
Narziss Fermentation Plan
50%
25%
15%
10%
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OG 1.050 1.031 1.021 1.012% Fermented 0% 50% 75% 90% 100%
+ + +
Fast Ferment Day 1 3 6 10 12
+
+
++
+
+
+
+62F
Temp
57F
53F
50F
+
Narziss Fermentation Plan
50%
25%
15%
10%
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OG 1.050 1.031 1.021 1.012% Fermented 0% 50% 75% 90% 100%
+ + +
Fast Ferment Day 1 3 6 10 12
+
+
++
+
+
+
+62F
Temp
57F
53F
50F
+
Narziss Fermentation Plan
50%
25%
15%
10%
Std Ferment Day 1 3 7 12 15
(65F two days)
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Diacetyl Test
• Collect two three ounce samples from the fermentor into covered sanitized containers.
• Put one sample in the refrigerator• Put the second sample in a 140-
160F bath for twenty minutes• Put the heated sample in the
refrigerator• If you can taste/smell diacetyl in
the unheated sample, the beer has diacetyl
• If you can’t taste/smell the diacetyl in the unheated sample but you can in the heated sample, the beer has acedolactate.
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Labwork (White Labs)
Narziss Fermentation
Standard Fermentation
* Flavor threshold .1 ppm
Diacetyl*
.010 ppm
.013 ppm
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Post Ferment Actions
Standard Fermentation
Modified Narziss Fermentation
Ramp the temperature down 5F per day.
Lager at 32-38F for 3 to 5 weeks.
Crash the beer to 35-38F
Fine or filter
Carbonate
Consume
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The End
Questions?
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