2206 Bavarian Lager

[TidalPete]

Brewers,

Am using 2206 Bavarian Lager for the first time doing an Oktoberfest.
Usually find that my lager yeasts ferment to the max in or around 10 days but this bugger has been sitting there slowly chugging along for 13 days now & is down to 1.015 from 1.056. Still as healthy as buggery but timewise it's giving me the ***** as I need the space in my fermentation fridges.
Has anyone else had this problem with 2206?

TP

 

[schooey]

From memory, Pete, you are getting pretty close to where 2206 will attenuate to, somewhere around 73-75%? Even at 75% you are only going to get down to 1.014... How cold are you fermenting it at? The few times I have used it, I found it pretty tardy at <10C, but warmed it up to 14C for the last couple of days to finish it and then kegged and crash chilled.

 

[TidalPete]

From memory, Pete, you are getting pretty close to where 2206 will attenuate to, somewhere around 73-75%? Even at 75% you are only going to get down to 1.014... How cold are you fermenting it at? The few times I have used it, I found it pretty tardy at <10C, but warmed it up to 14C for the last couple of days to finish it and then kegged and crash chilled.

Thanks for that schooey. :icon_cheers:
You're correct in your insights as to my fermentation temp (10 deg c) & I was at 71% attentuation this morning.
When checking this morning (Going by the head on the wort) there seemed plenty of fermentation still to go but will take your experience on hand. I suppose it's just a matter of "Wait & see"?
Once the fermentation is complete I'll raise the temp to 18 deg c for 3 days as per my usual practise before dropping to 1 deg c for a few more days before kegging.
Need another brewday ASAP to fortify my soul. :lol:

TP