17 replies to this topic

[chadm75]

It's finally getting cool enough where I can start making some lagers and I've got a pack of the WYeast 2124 I wanting to make something with...suggestions?

[MtnBrewer]

Well, I suppose we should get the obvious out of the way first. A Bohemian Lager?

[strangebrewer]

2nd most obvious. A Bohemian Pilsner.But personally I was looking at that strain for Baltic Porter.

[chadm75]

Thanks for the obvious.Could I get close to a Pilsner Urquell with this strain? I don't know, is that considered a Bo Pils?

[strangebrewer]

Thanks for the obvious.Could I get close to a Pilsner Urquell with this strain? I don't know, is that considered a Bo Pils?

Pilsner Urquell is by style a Bo Pils so you're in the right area.

[Stout_fan]

Pilsner Urquell is by style a Bo Pils so you're in the right area.

One might even say the first one!

[MtnBrewer]

I believe that 2124 is one of Urquell's yeasts.

[Kremer]

I'm doing Jamils Bo Pils tomorrow night. I'm using S-23 though, brewshop didn't have the liquid yeast.

[Slainte]

Wyeast 2124 (ie WLP 830 German Lager, Weihenstephan 34/70) is a great yeast for any German lager. It's the classic German lager yeast, and the most widely used yeast over there.

I believe that 2124 is one of Urquell's yeasts.

I bet Wyeast 2001 Urquell lager is closer.

[MtnBrewer]

I bet Wyeast 2001 Urquell lager is closer.

I think that's the other one.

[Slainte]

Pilsner Urquell originally used 5 different yeast strains, but since 1993 they switched to 1.https://brewingtechniques.com/library/backissues/issue5.3/urquell.html

[Slainte]

Also, from the article it says the nearby Gambrinus brewery uses the Wyeast 2124, and mentions Urquell uses the "H-strain," which is probably 2001.

[Big Nake]

Chad: This might be my favorite lager strain. I make standard "Czech Lagers" with it both in the weaker, more "American-Standard" variety, and in the hoppier BoPils variety. I also use this yeast in my Oktoberfest Lager and it really makes a fantastic Festbier. It doesn't have the same authoritative heavy-malt profile as 2206, but it makes a great Amber Lager in general. Absolutely one of my "stranded island" yeasts... of course, brewing on a stranded island would be complicated. Cheers.

[chadm75]

Chad: This might be my favorite lager strain. I make standard "Czech Lagers" with it both in the weaker, more "American-Standard" variety, and in the hoppier BoPils variety. I also use this yeast in my Oktoberfest Lager and it really makes a fantastic Festbier. It doesn't have the same authoritative heavy-malt profile as 2206, but it makes a great Amber Lager in general. Absolutely one of my "stranded island" yeasts... of course, brewing on a stranded island would be complicated. Cheers.

I like the looks of your Helles and it looks like you brew it with 2124. Picked up some WYeast Czech Pils today as well and think I will brew a Urquell clone with it. I'm now excited...!

[Big Nake]

I have that Helles in a cold & carbed keg and it should be coming out in the next few weeks. It's supposed to be similar to Hofbrau Original and it's a nice beer made with 2124. Some of the lager strains create such nice "beery" profiles that you just can't get with ale strains... 2124 is one of those and when you make a beer with it and bring that glass of beer to your nose... you'll see what I mean. I also made some nice Czech Lagers with 2001 earlier this year and it's another very nice lager yeast. Cheers.

[Kremer]

I've had my Bo Pils out in the garage for a little over a week now at 50-53F now and it seems to be about done. Do I need to bring it in the house to warm up and D-rest or anything? This is my first lager.

[ncbeerbrewer]

Taken from the Wyeast Labs website. I would say yes do a D Rest at 58 degrees as described.YEAST STRAIN: 2124 | Bohemian Lager™Back to Yeast Strain ListA Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55°F range for various beer styles. Benefits from diacetyl rest at 58°F (14°C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 65-72°F, (18-22°C) which eliminates sulfur production.Origin: Flocculation: MediumAttenuation: 73-77%Temperature Range: 48-58F, 9-14CAlcohol Tolerance: 9% ABV

[Kremer]

Excellent, thanks.