Wyeast 2206 Bavarian Lager
- Thread starter PJoyce85
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It's one of the workhorse lager strains. If you are making a lager don't worry about "slow." The process should be slow.
Be sure to put careful attention into your Maibock recipe, pitch copious amounts of yeast, and ferment it as cool as you dare.
Good luck!
Be sure to put careful attention into your Maibock recipe, pitch copious amounts of yeast, and ferment it as cool as you dare.
Good luck!
osagedr said:
I think I have a pretty traditional recipe. Pilsner and Munich malt. I'm going to do a double decoction (I love decoction mashing) and ferment at 48°.
I am doing a 2 stage starter and it should result in 1.63M cells/mL/°P (423 billion cells) which is a little higher than recommended.
Sounds awesome. Decoctions rock and I like your pitching rate & ferm temp.
osagedr said:
Thanks.
This weekend will be a bunch of firsts. I'm brewing my first lagers (Maibock and Pilsner using 2124), using my fermentation fridge and fermenting in corny kegs. Should be a fun round!!
Even better--I love 2124! Don't think I've used it in a Pils but if I had to pick a single lager strain that would be it.
