Personally I like to ferment most beers at the lower end of the yeasts temp range. I would shoot for under 50F. And I wouldn’t rack of the yeast cake for at least 3 weeks. 4 weeks to lager would be a minimum IMO. And I also lager cold at around 34-36F. It will only get smoother and better with prolonged aging. So the longer you can hold off the better. 8-10 weeks lagering is what I like to do. That’s not to say you won’t have a good be after only 4 weeks of lagering.
Just a comment on the recipe–you’re probably aware of this, but you’ll want to make a BIG starter.
Also, I’m not a real expert on Maibocks, but unless you want to break with tradition, I think you’ll want to simplify (1-2 varieties max) and reduce your late-boil additions.
Thanks, much appreciated! Everyone had some great points that I considered and made some changes from. Going to cut the batch down to 3 gallons to test it out first.
Bryan…I found all sorts of variations on hops/recipes and couldn’t really determine a clear direction. Going to try the three first and tweak from there. And even with 3 gallons, yes a pretty big starter. Thanks!
4.5 lb. German Pilsner (1.3L)
3 lb. German Vienna (3.5L)
0.5 lb. Biscuit (10L)
0.25 oz Norther Brewer (8.0)(60 min)
0.25 oz Tettenang (4.5)(60 min)
0.25 oz Hallertauer Hersbrucker (3.5)(60 min)
0.25 oz Norther Brewer (8.0)(20 min)
0.25 oz Tettenang (4.5)(20 min)
0.25 oz Hallertauer Hersbrucker (3.5)(20 min)
Wyeast 2206 - Bavarian
Mash 151F - 60 min (eff. ~75%)
Primary 21 days ~ 46-48F
Lager 8 weeks ~ 34-36F
OK, I think this will be my next brew. I want something perhaps a bit maltier than average, and given that everything I’ve brewed with 34/70 has attenuated to death, I’m thinking:
I finally got around to brewing this over the weekend. Everything went great (Color, OG, etc)…until now.
Used Wyeast 2206, good starter, good temps at pitching, but is now very slow on primary. Temp has been hovering about 48-50 since Saturday night but only bubbling about every 15 seconds or so.
Anyone ever had issues like this with 2206 or other lager yeast? Any recommendations?
+1. Slow and low. That’s how lager yeast ferment. Let it sit for 14-21 days and then take a few gravity readings. It should be fine. And I can’t stress this enough… the longer it sits at lagering temps (35F give or take) the smoother and better it will be.
Maibock sat on primary for 20 days between 48-50F. Gave it a diacetyl rest @ 58F for 3 days… obviously worked because no indication of aroma or taste. Took a sample/gravity reading to see where we are at and ready it for lager.
OG was 1.065
Now is at 1.011 after 23 days.
I will certainly never complain about higher ABV but just curious if anyone has seen Wyeast 2206 work this well so fast? Calculated out to an 82.2% efficiency before lagering.