# Bohemian Lager Yeast at Ale Temps? **URL:** \ **Category:** Ingredients\ **Created:** [January 31, 2012, 4:34pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130 "2012-01-31T16:34:05Z")\ **Posts on this page:** 16\ **Page:** 1
**Author:** ![mtnandy](https://avatars.discourse-cdn.com/v4/letter/m/43a26b/32.png) [@mtnandy](https://forum.homebrewersassociation.org/u/mtnandy)\ **Post date:** [January 31, 2012, 4:34pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/1 "2012-01-31T16:34:05Z")
So, I was watching Brewing TV last night, and they split a kit into two carboys, each with a different yeast. One used US-05, and the other used the 2124 Bohemian Lager yeast. Both were fermented at the same temp: 66-68 degrees. When they tasted them, they said that the 2124 retained its lager characteristics and had less esters than the US-05 even at that elevated temp. Has anyone else used this yeast at ale temps? What were your results? I would love to be able to make some lagers at ale temps (even though I do have lager capabilities), but I am very nervous about going that high with a lager yeast. ---
**Author:** ![sathingtonwilloby](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/sathingtonwilloby/32/11966_2.png) [@sathingtonwilloby](https://forum.homebrewersassociation.org/u/sathingtonwilloby)\ **Post date:** [January 31, 2012, 4:56pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/2 "2012-01-31T16:56:58Z")
I’ve had good luck using 2124 for a California Common, fermenting at 60 to start and ramping up to 65 over the course of the fermentation. It actually turned out cleaner than expected. I don’t have any experience going higher than that. ---
**Author:** ![thirsty\_monk](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/thirsty_monk/32/8400_2.png) [@thirsty\_monk](https://forum.homebrewersassociation.org/u/thirsty_monk)\ **Post date:** [February 1, 2012, 12:15am UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/3 "2012-02-01T00:15:15Z")
I was thinking about it. I fermented with WY2124 at 54F with food results. I would say you will get more esters warmer you ferment. ---
**Author:** ![calpyro](https://avatars.discourse-cdn.com/v4/letter/c/7ba0ec/32.png) [@calpyro](https://forum.homebrewersassociation.org/u/calpyro)\ **Post date:** [February 1, 2012, 2:13pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/4 "2012-02-01T14:13:14Z")
> [@mtnandy](#): > > So, I was watching Brewing TV last night, and they split a kit into two carboys, each with a different yeast. One used US-05, and the other used the 2124 Bohemian Lager yeast. Both were fermented at the same temp: 66-68 degrees. When they tasted them, they said that the 2124 retained its lager characteristics and had less esters than the US-05 even at that elevated temp. Has anyone else used this yeast at ale temps? What were your results? I would love to be able to make some lagers at ale temps (even though I do have lager capabilities), but I am very nervous about going that high with a lager yeast. I routinely use lager yeast at +/- 65 degrees. I will make a 10 gallon of 1.040 Cream ale with a variety of lager yeast as a starter for my German Pilsner or Bohemian Lager. I have had very good results with the Cream Ale in competitions and have never had any negative comments from judges. It make a tasty beer and a really good stater for the German Pils. ---
**Author:** ![thirsty\_monk](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/thirsty_monk/32/8400_2.png) [@thirsty\_monk](https://forum.homebrewersassociation.org/u/thirsty_monk)\ **Post date:** [February 2, 2012, 11:20pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/5 "2012-02-02T23:20:21Z")
> [@](#): > > I’ve had good luck using 2124 for a California Common, fermenting at 60 to start and ramping up to 65 over the course of the fermentation. It actually turned out cleaner than expected. I don’t have any experience going higher than that. Steam Cal Common has some fruity esters. Did you have any fruity esters with this yeast at that temp? ---
**Author:** ![a10t2](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/a10t2/32/6257_2.png) [@a10t2](https://forum.homebrewersassociation.org/u/a10t2)\ **Post date:** [February 2, 2012, 11:32pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/6 "2012-02-02T23:32:01Z")
> [@mtnandy](#): > > When they tasted them, they said that the 2124 retained its lager characteristics and had less esters than the US-05 even at that elevated temp. Didn’t they make a starter for the 2124, and pitch the US-05 without rehydrating? That’s my recollection. ---
**Author:** ![sathingtonwilloby](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/sathingtonwilloby/32/11966_2.png) [@sathingtonwilloby](https://forum.homebrewersassociation.org/u/sathingtonwilloby)\ **Post date:** [February 2, 2012, 11:40pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/7 "2012-02-02T23:40:33Z")
> [@thirsty\_monk](#): > > > [@](#): > > > > I’ve had good luck using 2124 for a California Common, fermenting at 60 to start and ramping up to 65 over the course of the fermentation. It actually turned out cleaner than expected. I don’t have any experience going higher than that. > > Steam Cal Common has some fruity esters. > Did you have any fruity esters with this yeast at that temp? I got some fruity esters at that temp, but it was a bit cleaner than I personally prefer for the style. I pitched a slurry and oxygenated like I would for a lager, so next time I might reduce the pitch rate and see what happens. I’m really liking the versatility of this strain. ---
**Author:** ![thirsty\_monk](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/thirsty_monk/32/8400_2.png) [@thirsty\_monk](https://forum.homebrewersassociation.org/u/thirsty_monk)\ **Post date:** [February 3, 2012, 4:12am UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/8 "2012-02-03T04:12:49Z")
I like it too. I am working with the same pitch I bought 11 months ago. So my yeast could have drifted from original 2124. I mainly ferment two beers. In Pilsner yeast become very powdery and it ferments about 0.9 Plato a day. In  dark lager yeast drop out much cleaner and I do not have to filter. But it ferments about 0.5 Plato a day. Quite interesting. They originated from the same pitch. ---
**Author:** ![paul](https://avatars.discourse-cdn.com/v4/letter/p/bbe5ce/32.png) [@paul](https://forum.homebrewersassociation.org/u/paul)\ **Post date:** [February 3, 2012, 5:24am UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/9 "2012-02-03T05:24:05Z")
I don’t have any firsthand experience with lager yeast at warmer temps, but I know that the book “Farmhouse Ale” by Phil Markowski talks about it.  Apparently it’s common for Beires de Garde to use lager yeast at warmer temps.  The book mentions particular strains that can be used this way IIRC. ---
**Author:** ![sathingtonwilloby](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/sathingtonwilloby/32/11966_2.png) [@sathingtonwilloby](https://forum.homebrewersassociation.org/u/sathingtonwilloby)\ **Post date:** [February 3, 2012, 1:19pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/10 "2012-02-03T13:19:19Z")
> [@paul](#): > > I don’t have any firsthand experience with lager yeast at warmer temps, but I know that the book “Farmhouse Ale” by Phil Markowski talks about it.  Apparently it’s common for Beires de Garde to use lager yeast at warmer temps.  The book mentions particular strains that can be used this way IIRC. Thanks for the heads up on that. It’s been a while since I read that book. Time to blow the dust off and crack it open again. ---
**Author:** ![madscientist](https://avatars.discourse-cdn.com/v4/letter/m/f19dbf/32.png) [@madscientist](https://forum.homebrewersassociation.org/u/madscientist)\ **Post date:** [February 3, 2012, 9:02pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/11 "2012-02-03T21:02:58Z")
I’m definately thinking about trying this.  Maybe in the summer with the AC on my swamp cooler will keep the temp down even lower. ---
**Author:** ![kit\_b](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kit_b/32/13535_2.png) [@kit\_b](https://forum.homebrewersassociation.org/u/kit_b)\ **Post date:** [February 3, 2012, 9:53pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/12 "2012-02-03T21:53:56Z")
I use it in my CA Commons, often. I used it in a cream ale recipe, 3 weeks back. I’ll be tasting it, tonight. ---
**Author:** ![malzig](https://avatars.discourse-cdn.com/v4/letter/m/ec9cab/32.png) [@malzig](https://forum.homebrewersassociation.org/u/malzig)\ **Post date:** [February 5, 2012, 2:56pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/13 "2012-02-05T14:56:52Z")
Wy2782 Staropramen yeast works well at temperatures in the low 60’s, staying very clean. ---
**Author:** ![dbarber](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/dbarber/32/1319_2.png) [@dbarber](https://forum.homebrewersassociation.org/u/dbarber)\ **Post date:** [February 5, 2012, 4:09pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/14 "2012-02-05T16:09:02Z")
> [@paul](#): > > I don’t have any firsthand experience with lager yeast at warmer temps, but I know that the book “Farmhouse Ale” by Phil Markowski talks about it.  Apparently it’s common for Beires de Garde to use lager yeast at warmer temps.  The book mentions particular strains that can be used this way IIRC. Markowski suggest either wyeast 2007 or 2124 and fermenting at 58-62.  Going to try 2124 in my next BdG. ---
**Author:** ![kit\_b](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kit_b/32/13535_2.png) [@kit\_b](https://forum.homebrewersassociation.org/u/kit_b)\ **Post date:** [February 6, 2012, 2:58pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/15 "2012-02-06T14:58:11Z")
> [@](#): > > I use it in my CA Commons, often. > I used it in a cream ale recipe, 3 weeks back. > I’ll be tasting it, tonight. That beer turned out so good, I don’t think I’ll bother with making it as an ale, anymore. ---
**Author:** ![beersk](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/beersk/32/13414_2.png) [@beersk](https://forum.homebrewersassociation.org/u/beersk)\ **Post date:** [February 7, 2012, 9:17pm UTC](https://forum.homebrewersassociation.org/t/bohemian-lager-yeast-at-ale-temps/9130/16 "2012-02-07T21:17:36Z")
I brewed a 1554 clone using that yeast at my normal ale temp, probably 62F or so.  It turned out pretty good, better than I expected.