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Bohemian Yeast

According to Wyeast, Bohemian 2124 strain is the most widely used commercial yeast in the world. This leads me to believe it is capable of brewing a wide variety of lager styles. To date, I have brewed 6 lagers on this yeast of varying styles with excellent results and I am a little reluctant to use anything else. I am aware that different yeast strains do impart different characteristics to the finished beer but, correct me if I'm wrong, malt and hop choices and brewing process has much more of an influence. With ales and specialist lager yeasts it seems that yeast choice is more important, but is there really that much difference say, between a Bohemian and a Bavarian.

Reply to
QD Steve
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Doh! - disregard - got posted to the wrong group

Reply to
QD Steve

You're wrong. We're experiencing the truth of this in a brewpub experiment locally (Philadelphia area). Victory brewed a pale ale, and split the wort. Used an "American" ale yeast on one half, and a "British" ale yeast in the other. They are barely recognizable as similar, let alone identical. The yeast had a major influence.

Is that MORE of an influence? Hard to say. Equal? Definitely.

Two different lager yeasts? I'd say yes, but I got nothing to back that up.

Reply to
Lew Bryson

As I said I posted this to the wrong group. Nevertheless if it sparks interest it doesn't matter. I did get a good response from the right group with the consensus being much the same. Yep. With ale yeasts you will brew quite different beers depending on yeast choice. However, I was referring to lager yeasts. Except for some oddball specialty yeast like those used to brew German Wits (which throw high levels of esters and phenols and even then only at highish temperatures), there is very little difference between lager yeast strains and the influence on the characteristics of the finished beer is quite minimal. Steve W.

Reply to
QD Steve

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