You are shopping Northern Brewer US shopping site, to view our Canadian shopping site - Click Here

Wyeast 2206 Bavarian Lager


SKU# Y2206

Flat Rate Shipping only $7.99 only from Northern Brewer

Wyeast 2206 Bavarian Lager strain is used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.


Availability: In stock

Wyeast 2206 Bavarian Lager - Beer Yeast

More Views

  • Wyeast 2206 Bavarian Lager
Product Details

Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 46°-56° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleLager
Min Fermenting Temp46
Max Fermenting Temp58
Min Attenuation %73
Max Attenuation %77
4.3 / 5.0
12 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Low Activity
too low activity to pitch, had to re-pitch with dry yeast
October 6, 2015
Response from Northern Brewer
I'm sorry to hear you had troubles with this yeast. If you'd like

you can give us a call or send us an email with your order number

and we'd be happy to refund the cost of the yeast back to your credit card or an email gift card. Just let us know -Tyler
November 21, 2016
Northern Brewer
Like an old man, slow starting, but great finishing.
Package activated as expected. I pitched the package into a 2-1/2 L. starter at 68 F. It appeared to be slow activating, and after about 18 hrs. it started a few bubbles at the air lock, and had formed a few white clusters on the surface. I knew that Lager was slower to start, but I was really concerned about this one.I lowered the temp.. of the starter and the fermenter to 48 F. and pitched. Its been 48 hrs and it's just now showing some action.SLOW, BUT EXCELLENT RESULTS!
May 10, 2015
Classic lager yeast
I used this in a doppelbock.Began with a 1l starter at around 50F, which had started visible fermentation by the time I returned home from work about ten hours later.After pitching this into the main wort and reducing temperature, fermentation was also obvious in under one day. It's advised to perform a two-day diacetyl rest after about 10 days to two weeks, then moving on to a month or more of cold lagering. Additionally, any sulfur produced during fermentation should eventually be broken down.
January 13, 2014
Great for a Marzen
This is one of my favorite yeasts for a Marzen style beer. I've currently got it working on a Vienna and and going to toss another beer on it after I rinsed it out for a Munich as well. Great yeast!
December 10, 2013
Great yeast
This is great yeast. I used 2 packs in my latest dopplebock with a big starter. I use this in many of my lagers.
October 28, 2013
Makes a mighty fine Doppelbock! Don't mind the "slow starter" comments, it does what a lager yeast is supposed to do, just make sure you do a starter and regulate your temps appropriately. Did a 1.5L starter I left it out at an ambient temperature of ~67F, after pitching I let it sit overnight at ~60F for 12 hours. The fermentation was apparent at that point, then 56F for a month, did a diacetyl rest for a day or 2, then cranked the temps down for finishing, ~48F.
October 25, 2013
Great fermentation
I used this yeast for my annual Oktoberfest beer. I made a 2 liter starter and also pitched in another tube with oxygen. Fermentation started the same day and it ended with about 75% attenuation within 2 weeks but most of the fermentation was done within a week. The beer tastes great and is now lagering for about a month. Will carbonate in the keg and serve at our Oktoberfest party.
September 14, 2013
nice and malty
I have used this yeast several times for german lagers and love it. It makes a malty beer that works well with darker beers with lots of munich malt. It can produce significant sulfur during fermentation but it goes away.
September 30, 2012
great yeast
I have won multiple awards using this yeast. Its a lager yeast so make a big yeast starter with it. If you expect full fermentation overnight without a starter then make ales.
September 30, 2012
great yeast
1.057 to 0.997 in 2 weeks. Dry, fruity with some spicy phenols, bubblegum and banana, yet still rather clean. Be sure to re-hydrate before use for optimal utilization. I plan on using this for a Belgian IPA next.
September 30, 2012
Start typing your question and we'll check if it was already asked and answered. Learn More
No questions have been asked about this item. Be the first!

You may also be interested in:

Please wait...

Your selected product has been added to your Cart.
Continue shopping
View cart & checkout