jswordy
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This is probably the last possible week, being so far down heah in the South, that I can get away with a naturally temp-controlled lager ferment, so I have boiled up my version of Marzen and I have it in a 54-degree water bath that is on the concrete floor of my root cellar.
Next up will be to lager it for 3-4 weeks and then see if I can get the bottles to last all the way through until October, when conditions will again get right for a true to form natural Marzen again.
If it doesn't turn out, I am SOL on a natural fermentation for the year. Wish me luck!