2206 Bavarian Lager
Liquid Lager yeast from Wyeast.
Lab
Wyeast· Lager · Liquid · 2206
Wyeast· Lager · Liquid · 2206Specs
Attenuation
73–77%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
8–14°C
46–57°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-high
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈9% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for 2206 Bavarian Lager
Usually used in
German PilsnerMunich DunkelLager & Märzen
Common questions
- What is the 2206 Bavarian Lager equivalent?
- L02 Fest and OYL-107 Oktoberfest — the same strain from other labs, the Bavarian Lager (2206) strain.
- What is 2206 Bavarian Lager's attenuation?
- 73–77% apparent attenuation.
- What temperature should I ferment 2206 Bavarian Lager at?
- 8–14°C is the recommended range.
- What beer styles is 2206 Bavarian Lager good for?
- German Pilsner, Munich Dunkel, and Lager & Märzen.
- What can I substitute for 2206 Bavarian Lager?
- WLP820 Oktoberfest/Marzen Lager Yeast.
Brew with 2206 Bavarian Lager
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