Bohemian Pils Yeast Question

[hbhudy]

I would like to do a bohemian pils or some type of a noble pils brew, but I cannot sustain a temp in the low 50s to mid 40s. I was looking to see if a california common lager yeast would be OK. Can someone help me understand if this yeast strain would give off flavors in a bohemian or noble pils brew?

Cheers
HB

 

[duboman]

The Cali Common lager strain ideally should be fermented at 60 and not much higher to avoid off flavors IMO as that's where I ferment my Common at. If you can control at that temp you should be fine but the overall flavor profile for your desired pils will be off, not off flavor, just not flavor to style.

If you cannot lager then realistically any way you try to brew the Pils with another strain of yeast, the finished product will not be a Pils.

IME, if you can only ferment with control in the mid 60's and up then stick with styles and yeast that work for that range, otherwise, whatever you do is really an experiment

 

[osagedr]

I would like to do a bohemian pils or some type of a noble pils brew, but I cannot sustain a temp in the low 50s to mid 40s. I was looking to see if a california common lager yeast would be OK. Can someone help me understand if this yeast strain would give off flavors in a bohemian or noble pils brew?

Cheers
HB

"Noble pils" is not a style of beer.

I've made a good Bohemian pilsner with S-23 (lager yeast) in the high 50s. How cool can you actually ferment? Once you know that, we can help with a yeast recommendation. You will want the cleanest yeast strain you can get at whatever temperature you can hit.

 

[SpeedYellow]

If you can ferment at 60F, I highly recommend the Wyeast Kolsch. I'm really excited about this yeast after recently doing a simple kolsch. Very lager-like. Used Weyermann bohemian floor-malt, with a little wheat and munich. *No* crystal. Brewpot to glass in 2-3 weeks. You'll want some gelatin though, since it's a low flocculating yeast.

 

[hbhudy]

I can most likely keep a temp at about 56-58 in my fermentation chest, but not really anything below that.
I had thought about the Kolsch yeast, but had thought that Lager yeast would at least give me the profile...
I do realize that Noble Pils is not a Style, but I was using it as a sample brew for reference.. I apologize offending folks about the Noble Pils comment.

 

[osagedr]

I can most likely keep a temp at about 56-58 in my fermentation chest, but not really anything below that.
I had thought about the Kolsch yeast, but had thought that Lager yeast would at least give me the profile...
I do realize that Noble Pils is not a Style, but I was using it as a sample brew for reference.. I apologize offending folks about the Noble Pils comment.

At 56-58 a true lager yeast like S-23 will perform well and it's easy to pitch enough cells (2 packs rehydrated for 5 gallons). I've heard reasonably good things about Wyeast 2124 at those temps but never done it myself. The hybrids (Kolsch, Cali Common) make sense there as well. Or maybe an ale yeast that will go low like Wyeast 1728 Scottish Ale. You have good options there; just make sure you pitch enough cells (consult Mr. Malty's pitching rate calculator) of the cleanest strain that will work for you, do a 90 minute boil if you are using pilsner malt, use a good clean bittering variety (Magnum, Perle) and lots of Saaz near/at/after flameout for flavour and aroma.

 

[shelly_belly]

I'll second the Kolsch recommendation. Made with good pils malt and fermented in the low 60's it will taste very much like a pilsner.
A fine example is https://www.homebrewtalk.com/f62/bee-cave-brewery-koelsch-33548/

 

[Zacher]

Kolsch or 2124. The 2124 will give you more of a Bohemian Pilsner quality at 56-58.

Dave