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General Category => Yeast and Fermentation => Topic started by: davidgzach on December 22, 2011, 01:40:34 PM

Title: 2206 Attenuation
Post by: davidgzach on December 22, 2011, 01:40:34 PM
I made a Czech Pils and a Winter Lager with 2206 Bavarian Lager.  Both only attenuated 68% at 51F over 3 weeks.  I'm just chalking it up to the yeast doing their own thing unless you guys think it could be something with my process.  A 1 gallon starter was made for the first and the entire (washed) slurry was pitched in to the second as it was 1.072 versus 1.050.  The Czech Pils is very tasty albeit a little sweet as it ended at 1.016.  The Winter lager ended at 1.024.  Thoughts?

Dave
Title: Re: 2206 Attenuation
Post by: dbarber on December 22, 2011, 02:15:00 PM
68% attenuation is low for this yeast.  I don't have my notes with me, but I just fermented an O'fest with 2206 last month and the attenuation was in the upper 70's.  What was your mash temps, grain bill, etc.
Title: Re: 2206 Attenuation
Post by: davidgzach on December 22, 2011, 02:16:25 PM
Both had a protein rest at 131 and then 90 minutes at 155.  84% efficiency on the Czech Pils and 83% on the Winter. 
Title: Re: 2206 Attenuation
Post by: a10t2 on December 22, 2011, 07:30:16 PM
Calibrate your thermometer(s). Unless you're using a ton of crystal malt or something, W206 should ferment in the 75-85% ADF range.

Here's a recent thread: http://www.homebrewersassociation.org/forum/index.php?topic=10196.0
Title: Re: 2206 Attenuation
Post by: Kirk on December 23, 2011, 03:18:51 PM
155 degrees may be the reason.  That's above the beta and into the alpha enzyme range.