Author Topic: 2206 Attenuation  (Read 873 times)

Offline davidgzach

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2206 Attenuation
« on: December 22, 2011, 06:40:34 AM »
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
« Last Edit: December 22, 2011, 06:42:12 AM by davidgzach »
Dave Zach

Offline dbarber

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Re: 2206 Attenuation
« Reply #1 on: December 22, 2011, 07:15:00 AM »
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.
Dave Barber
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Offline davidgzach

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Re: 2206 Attenuation
« Reply #2 on: December 22, 2011, 07:16:25 AM »
Both had a protein rest at 131 and then 90 minutes at 155.  84% efficiency on the Czech Pils and 83% on the Winter. 
Dave Zach

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Re: 2206 Attenuation
« Reply #3 on: December 22, 2011, 12:30:16 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.

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Offline Kirk

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Re: 2206 Attenuation
« Reply #4 on: December 23, 2011, 08:18:51 AM »
155 degrees may be the reason.  That's above the beta and into the alpha enzyme range.
Kirk Howell