Enjoy the beer that you deserve.
Wyeast 2206 Bavarian Lager
What it does :
The Wyeast 2206 Bavarian Lager yeast strain produces a lager flavor profile that is malty and rich. This strain is a flocculent yeast that results in a clear beer. This yeast strain is moderately attenuative. You can expect it to ferment 73 to 77 percent of the fermentable sugars in your wort.
What it is:
This is a bottom-fermenting yeast strain. This yeast strain is widely used by German breweries in making full-bodied and malty lagers.
How it works:
After the boil is complete, cool your wort temperature down to be at or near 58 F (14.4 C). Then, you can add this yeast to begin the primary fermentation of your beer.
The amount of pitching yeast needed for a 5 gallon (18.9 liter) batch will vary based on the gravity target for your recipe. A starter is strongly recommended for an original gravity at or above 1.080.
You should prepare your yeast sample for pitching into the wort. A liquid slurry typically requires that you begin activating the culture several hours before use. Follow typical brewing sanitation practices to ensure your fermentation produces the expected results. Unwanted bacterial contamination at the fermentation stage will undo all your hard work in getting your brew to this step of the process.