Wyeast 2124 = Saflager W-34/70?

We have 10 gallons fermenting now, a Premium Pale Czech Pilsner. Split batch, 5 gallons with Diamond (multiple generation harvest), and 5 gallons with Wyeast 2124, 2 fresh smack packs. Both are now working nicely at 50 degrees. Double decoction mash. 85% RO water, 15% moderately hard filtered tap water.

Will there be a noticeable difference in the finished beers?

Most likely, yes.  They will both make tasty lagers.  Attenuations are different.  Even if the flavors are identical (which they probably won’t be), you might pick up differences in alcohol and mouthfeel.

My guess is that the 2124 batch will taste better but that’s probably my bias coming through.  It’s one of my favorite lager yeast strains and I think 2124 might be the pin for one of my debit cards!  ;D  Although I always hear that 34/70 and Diamond are similar yeasts, what I get is a sort of “2124-lite” character.  It’s very similar but not quite the same.  When the beer is done and you have a glass of that beer in front of you that was made with 2124, take a big whiff of it.  That aroma is what sets the 2124 beer apart (for me anyway).  There is good aroma from Diamond and 34/70 too but it’s not quite the same.

As soon as both beers are finished, and in the keg, I will provide a detailed flavor analysis. Not only from me, but a few of my brewing friends as well. Can’t wait!

Maybe they are referring to S. carlsbergensis - aka a Type I/Saaz-type lager yeast, vs a Type-II/Frohberg strain (as W-34/70 is)

That’s what I was thinking as well

I third that

I don’t believe there are any commercial Saaz strains left.  At least not in the homebrew catalog.

Any idea why they called it “Bohemian Lager” ?

Maybe this?

Bohemia is the westernmost and largest historical region of the Czech lands in the present-day Czech Republic. Bohemia can also refer to a wider area consisting of the historical Lands of the Bohemian Crown ruled by the Bohemian kings, including Moravia and Czech Silesia, in which case the smaller region is referred to as Bohemia proper as a means of distinction.

My Grandmother, and her sister, both spoke fluent Bohemian. Referred to as “Czech” today. This is the country my ancestors came from.

Somewhere i read or heard on a podcast that no Saaz strains were identified in the genetic testing of commercial strains.

Yes that is a fact. Who knows if or when they will ever find any that are produced or released commercially.

Just stole a 1 ounce sample from the 2124 ferment…it tastes great so far! But it still has a ways to go.
The Diamond version is right there, and they should both be finished in another week to 10 days.

This is a Premium Pale Czech Pilsner.