Wyeast #2206 Bavarian Lager Yeast. Optimum temperature: 46-56° F. - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Wyeast #2206 Bavarian Lager Yeast. Optimum temperature: 46-56° F.

Reply
 
Thread Tools
Old 09-27-2008, 03:28 PM   #1
DutchK9
 
DutchK9's Avatar
Recipes 
 
May 2008
Springfield, Illinois
Posts: 368
Liked 2 Times on 2 Posts



I am going to brew the Northern Bock Lager on Sunday.
Search Results
The kit was ordered with Wyeast 2206 Bavarian Yeast which has fermentation ranges of 46-56*. This will be my first lager, so I was wondering if I should just pick the middle temperature of the range 51* and lager at that, or with this yeast is a certain temperature the best? Any suggestions?
__________________
Up Next
Selection Premium-Chablis, Selection Premium-Pettite Sirah, Selection Premium-Ruisseaublanc
Primary
Guinnesss Extra Stout Clone
Secondary
Bottled & Kegged
Guinnesss Extra Stout Clone, Bass Ale Clone, Midwest English Bitter, Muntons Nut Brown Ale, Coopers Pilsener, Northern Bock, Apfelwein, Select Premium-Merlot, Select Premium-Borolo, Select Premium-Valpolicella, Northern Nut Brown Ale
Gone
Midwest Sierra Nevada Pale Ale, Midwest Hanks Hefeweizen

 
Reply With Quote
Old 09-27-2008, 03:31 PM   #2
Professor Frink
 
Professor Frink's Avatar
Recipes 
 
Sep 2006
San Diego, CA
Posts: 3,085
Liked 19 Times on 16 Posts


I would ferment about 51, that should be fine. For the lagering phase, you'll have to drop it down into the 30's.
__________________
Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:


http://www.lazydogbrewery.com

 
Reply With Quote
Old 09-27-2008, 04:42 PM   #3
DutchK9
 
DutchK9's Avatar
Recipes 
 
May 2008
Springfield, Illinois
Posts: 368
Liked 2 Times on 2 Posts


So ferment it at 51 for about 2-3 weeks and transfer to secondary and drop in the 30's for 2 months or so?

When I make it, I assume I need to get the wort to 51* before adding the yeast, correct?
__________________
Up Next
Selection Premium-Chablis, Selection Premium-Pettite Sirah, Selection Premium-Ruisseaublanc
Primary
Guinnesss Extra Stout Clone
Secondary
Bottled & Kegged
Guinnesss Extra Stout Clone, Bass Ale Clone, Midwest English Bitter, Muntons Nut Brown Ale, Coopers Pilsener, Northern Bock, Apfelwein, Select Premium-Merlot, Select Premium-Borolo, Select Premium-Valpolicella, Northern Nut Brown Ale
Gone
Midwest Sierra Nevada Pale Ale, Midwest Hanks Hefeweizen

 
Reply With Quote
Old 09-27-2008, 05:26 PM   #4
WBC
 
WBC's Avatar
Recipes 
 
Jun 2007
La Puente, CA, California
Posts: 2,164
Liked 8 Times on 8 Posts


Yes you can pitch at 51 degrees F but remember that for a lager you need 2 times the volume of viable yeast. You should make a starter for lagers. At the end of fermentation you may need a diacetyl rest. Taste the beer to see if it has a butter like taste. If not then you can lager.
__________________
Cheers,
WBC

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor


“If you find yourself in a hole, the first thing to do is stop digging”

“Good judgment comes from experience, and a lotta that comes from bad judgment”

 
Reply With Quote
Old 09-27-2008, 05:36 PM   #5
Mutilated1
Beer Drenched Executioner
HBT_LIFETIMESUPPORTER.png
 
Mutilated1's Avatar
Recipes 
 
Jul 2007
Hoover, Alabama USA, Alabama
Posts: 2,150
Liked 39 Times on 27 Posts


Here's what I would do. Make a big starter or pitch 2-3 packs. Pitch the yeast at or near 51F, but stay as close to the lower end of 46F as you can for the bulk of the ferment. When you think the ferment is done, let it go a couple more days at the upper end 56F. I guess you could taste and see if the diacetyl rest is needed if you want to, I generally just go ahead and do the rest on principal.

 
Reply With Quote
Old 09-28-2008, 04:49 AM   #6
DutchK9
 
DutchK9's Avatar
Recipes 
 
May 2008
Springfield, Illinois
Posts: 368
Liked 2 Times on 2 Posts


Thanks everyone. I already got the starter going, so tomorrow I will be brewing.

The kit states it takes 3 months. I assume that is counting bottling time too. How long do you guys generally let your beer lager before you keg it?
__________________
Up Next
Selection Premium-Chablis, Selection Premium-Pettite Sirah, Selection Premium-Ruisseaublanc
Primary
Guinnesss Extra Stout Clone
Secondary
Bottled & Kegged
Guinnesss Extra Stout Clone, Bass Ale Clone, Midwest English Bitter, Muntons Nut Brown Ale, Coopers Pilsener, Northern Bock, Apfelwein, Select Premium-Merlot, Select Premium-Borolo, Select Premium-Valpolicella, Northern Nut Brown Ale
Gone
Midwest Sierra Nevada Pale Ale, Midwest Hanks Hefeweizen

 
Reply With Quote
Old 10-03-2010, 09:49 PM   #7
joety
HBT_LIFETIMESUPPORTER.png
 
joety's Avatar
Recipes 
 
Oct 2008
Germantown Wisconsin
Posts: 1,427
Liked 18 Times on 15 Posts


Bumping an old thread. I have a Schwarzbier going two weeks with this yeast at around 51 degrees. The krauzen fell days ago but there is still bubbles popping on the surface of the beer as well as little circles of yeast. Should I wait to do a D-rest? How long can I wait?
__________________
Conical 1 - Empty
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - None

Kegged: Afterburner Cream Ale, 70/70 IPA, Golden Oat Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas

 
Reply With Quote
Old 10-03-2010, 09:58 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,738
Liked 8015 Times on 5601 Posts


Quote:
Originally Posted by joety View Post
Bumping an old thread. I have a Schwarzbier going two weeks with this yeast at around 51 degrees. The krauzen fell days ago but there is still bubbles popping on the surface of the beer as well as little circles of yeast. Should I wait to do a D-rest? How long can I wait?
You can do a diacetyl rest anytime you reached about 75% of your expected FG or so. If you're at 1.022 or less, it'd probably be fine to do the diacetyl rest now.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 10-03-2010, 11:51 PM   #9
joety
HBT_LIFETIMESUPPORTER.png
 
joety's Avatar
Recipes 
 
Oct 2008
Germantown Wisconsin
Posts: 1,427
Liked 18 Times on 15 Posts


Excellent, thanks yoop.
__________________
Conical 1 - Empty
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - None

Kegged: Afterburner Cream Ale, 70/70 IPA, Golden Oat Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
89.3% Apparent Attenuation with Bavarian Lager Yeast...Ask me how CaptYesterday Fermentation & Yeast 0 09-17-2009 02:16 AM
No nasty sulfer smell from qyeast 2206 lager yet petep1980 Fermentation & Yeast 4 08-22-2009 05:05 PM
Optimum Fermenting Temperature S-33 Bartman Beginners Beer Brewing Forum 3 01-08-2009 02:39 AM
Scottish Ale Yeast Optimum Temperature Tech211 Recipes/Ingredients 3 12-02-2008 06:16 PM
Bavarian Lager Yeast AlaskaAl(e) Recipes/Ingredients 5 08-19-2005 03:09 AM


Forum Jump