[ynotbrusum]

It only got up to 19°F here today, so I talked SWMBO into allowing me to Brew in a bag in the kitchen. I usually do 10 gallon batches, so this was a unique experience doing a two and half gallon batch. I made a scaled-down Bock using what I had on hand and everything seems to have worked out well.  The batch is chilling further in the garage and I am going to pitch the 2206 yeast shortly.  I think I could get used to this....

Any specific suggestions on 2206 in terms of fermentation?

[denny]

2206 is a great yeast, perfect for a bock.  It'll work well even down into the upper 40s, although I usually run it in the low 50s.  Almost never throws diacetyl.  It even makes a great pils, although maltier beers are where it really shines.

[ynotbrusum]

It's still cranking, albeit fairly slowly at this point.  Waiting to see the Krausen fall out and then I will take a reading.  Looks like a good yeast for reusing - nice and robust once it got going (I started it a little on the cool side due to the frigid outside temps, so I shielded the primary and added a light bulb on a wall base thermostat inside the cooler to maintain things at 50F).  Thanks for the advice, Denny!