yeastcalc is also a good one, especially for stepped starters which you will UNEQUIVOCALLY need.
If you didn’t make a starter, you would need TEN (10) smack packs of 2206 for this batch.
Do you guys have a stir plate? That is the best and quickest way to grow up starters big enough for a lager pitch (or ales IMHO).
A suggestion if I may:
I actually used this exact yeast for this exact style for my first lager. and it was awesome. But I used a SHIITELOAD of yeast, fermented about exactly on your schedule.
Since I didn’t want to screw around with a gazillion stepped starters, I decided to actually make a starter beer and get myself a nice slug of yeast for my first lager. I believe a great style to make with this yeast is a California Common (because that’s what I did and I am, of course, without fault).
You could make a really sessionable steam-style beer (or another ale, see below) around 1.040 with one vial/smack pack of 2206 (though if you guys are doing 10g, you need to buy 2 smack packs).
Here is the important part: You are going to do a decant the steam beer prior to pitching, so you don’t have to worry about washing yeast before you pitch the slurry into your Ofest.
Basically:
-brew your starter beer as normal
-chill to somewhere below 130 at a minimum
-run off into your sanitized fermenters
-stick both in the fridge overnight (if you don’t have extra, go buy a few extra buckets, they are cheap and worth having around), make sure the fridge is set to your desired pitch temp
-the next day, sanitize TWO CLEAN other fermenters. Dump from the first “chilling” fermenter (s) into the other one(s). You can vigorously pour them to get some aeration (though I would aerate more).
-There will be AT LEAST one gallon of trub collected at the bottom of the ‘first/chilling’ fermenters. Leave this behind
-Pitch your yeast after the wort has been ‘decanted’
-This will allow you to basically take all the slurry you need directly from your starter fermenters to pitch into your Ofest. (and as a bonus, you will have a very clear, trub-free session beer)
-I have fermented steams with this yeast starting at 60* for 3 days, then ramp up to 65 for 2, the 68 for another 2, and it is has been fully fermented, and it made a great beer.
-So you guys could brew some starter beer this weekend, and brew your O-fest next weekend theoretically.
I actually do this decant thing on all my lagers and pale/light-colored ales.
Other styles you could make as a starter beer with 2206:
-something ‘alt’-ish (dusseldorf or N. German)
-Any strength Scottish (obviously this wouldn’t be traditional, but it is awesome…2206 really bumps the maltiness)
Pitch rate is HUGE, equally as important as ferment temp, to make a good lager.
Clear as mud?