I’m planning a Munich Dunkel and a Bohemian Pilsner as my next couple of batches and don’t really want to have my LHBS order in 2 different yeasts for it.
Do you think it will turn out ok if I use Bohemian Lager 2124 for both? Should I pitch one onto the yeast cake of the other, and if so, which would you recommend be the first?
Doesnt matter which goes first
I’ve used yeast from Rauchbiers to make Pale Ales without issue.
I’d measure out a calculated amount of slurry rather than use the whole yeast cake.
Maybe if you were brewing a Dopplebock or something really big you’ll need the whole cake but not in this instance.
Thanks - grab enough for the second beer and should still have enough left over from the first beer to put in the fridge. ;D
The name of “Bohemian Lager 2124” is really misleading because it is German Yeast.
Yeast Cross reference says
2124 Bohemian lager Weihenstephan 34/70
and
2124 Bohemian Lager Yeast = WLP830 German Lager Yeast
http://www.mrmalty.com/yeast.htm
So you will make great Munich Dunkel but for Bohemian Pilsner IMO you need Czech Yeast.
If you use 2124 for Bohemian Pilsner you will end up with good German Pilsner.
Thanks for pointing that out, its much appreciated. I’ve never looked at that list before, though I’ve used the pitching calculator before.
I’ll probably still use 2124 for both. I don’t need to try and clone a Bohemian Pilsner, I’m just aiming for something close. The Wyeast site recommends any of the following:
2000 - Budvar Lager
2001 - Urquell Lager
2124 - Bohemian Lager
2278 - Czech Pils
and 2124 was on the Dunkel list too, which is why I chose it. Next time, I think I’ll try 2278 when I’m not feeling so cheap.
I used both “2000 - Budvar Lager” as well as “2001- Urquell Lager” and I think I like 2001 more.
I never tried 2278 - Czech Pils. It is also supposed to be Pilsner Urquell strain.
I was going to brew a Dunkel and BohPils too.
Anyone have experience with the 2001 for a Dunkel?
TIA, Tom
I’m no expert (since I started the thread), but here’s what I saw on the Wyeast site about 2001:
Mild fruit/floral aroma. Very dry and clean on palate with full mouth feel and nice subtle malt character. Very clean and neutral finish.
Flocculation: Medium-High
Attenuation: 72-76%
Temperature Range: 48-58F, 9-14C
Alcohol Tolerance: 9% ABV
Styles: Bohemian Pilsner
So, if you don’t mind your dunkel with that kind of a character, then I say go for it.
Even thou I said “If you want to make Czech beer you need to have Czech yeast”.
Urquell strain originated in Munich (at least that is the story “Traveling monk smuggled yeast from Bavaria and gave it to brewers in Pilsen”).
Try it and see. over all it will make mighty fine lager beer.