Picked up a pretty fresh pack of wy2206 yesterday. Going to pitch it 2 a small batch to build it up. It was fresher than the Munich yeast. What can I expect from this yeast
I love 2206 and have used it extensively for malt focused lagers, many times re-using slurry gen after gen. It starts fast and chugs along in the lower 50s, attenuating to 80% most times, finishes clean and flocs well.
I used it recently for a pilsner using my standard czech pils recipe and it may be one of my best pilsners yet.
I’ll pitch it today. I know you posted your V lager recipe. I’ll try to find it for the repitch
This is for 11 gallons in the fermenters.
Amt Name Type # %/IBU
10 lbs Vienna Malt (3.5 SRM) Grain 1 54.8 %
5 lbs Pilsner (2.0 SRM) Grain 2 27.4 %
3 lbs Munich Dark (15.0 SRM) Grain 3 16.4 %
4.0 oz Carafa Special II (Weyermann) (415.0 SRM Grain 4 1.4 %
1.00 oz German Magnum [13.00 %] - Boil 60.0 min Hop 5 23.2 IBUs
2.00 oz Hersbrucker [2.50 %] - Boil 20.0 min Hop 6 5.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.0 pkg Bavarian Lager (Wyeast Labs #2206) [124. Yeast 8 -
You can expect the best lager you’ve ever made in your life.
I’m another fan of the 2206. I’ve tried WY Munich lager and WY Bohemian lager as well as dry 34/70. I like the 2206 best.
OK just transferred the Bock with the 2206 super clear super clean taste.