Thursday, January 8, 2009

Wyeast 2206 Bavarian Lager Yeast

So Bosworth and I walked down to the LHBS again today. I called ahead to confirm that they got their new shipment of yeast in, but unfortunately they still didn't have the Wyeast Munich Lager that I used in my award winning Maibock last year. I really want to brew it this Sunday, so I broke down and substituted the Bavarian Lager yeast instead. It should be close, I mean Munich is the capital of Bavaria, right?

According to the Wyeast website, the Bavarian's fermentation range is slightly lower, which is good for me, since the basement of my coach house has an on-the-floor temperature right now of about 48F. The Bavarian is also slightly more attenuative, meaning that it ferments more dry, which is also probably fine since there is a high percentage of (less fermentable) cara-malts in my recipe, but I did like the full-bodied malty goodness of last year's brew. Maybe I'll mash a couple of degrees higher to compensate?

Anyway, the pack is smacked and swelling already. (I know that probably sounds dirty to non-homebrewers, but it's not). I'm debating on whether to make the starter tonight or tomorrow. I think I'll have another Tottenham mild, and make the starter tomorrow morning.

1 comment:

  1. I am using this yeast right now, and I am finding it to be very slow. Maybe I have just gotten spoiled using the Urquell strain.

    Has this yeast been slow for you too?