Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. Attenuation: 72-77% Flocculation: Medium to High Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium
A yeast starter must be made when using White Labs Yeast
Reviews provided by White Labs:
"This yeast washes quite well ... " By: Steve Date: May 17, 2011 Beer Brewed: Bohemian Pilsner, Classic American Pilsner Comments: This is an outstanding Lager yeast. I've used this yeast in both Bohemian Pilsners and Caps and they have always turned out with a very rich and full flavor and a very balanced hops profile. With a 48 hour diacetyl rest at 60 degrees there has never been a problem with off flavors and they have always had a very crisp and clean finish. The yeast washes quite well for re-use and I have stored it for up to two months with no adverse problems. This yeast clears very well in a secondary and has never been a problem. Best fermentation temps have been 52 degrees and normally takes 3 weeks in the primary and 2 weeks in the secondary.
"It produces very clean and clear pilsners" By: John Date: April 1, 2010 Beer Brewed: German and Czech pils Comments: I'm on my 4th generation of this yeast. It produces very clean and clear pilsners. I've always given it a 2 day diacetyl rest in the low 60's F. Otherwise I'm fermenting at about 52 F for around 3 weeks prior to racking and lagering. It's a very easy yeast to use.
"Ferments very well ... " By: Chris Dodge Date: July 9, 2008 Beer Brewed: Bohemian Pilsner Comments: Great fermenting yeast. Ferments very well at 50F. In my Bohemian Pils (JZ BCS), I got a very fruity, lemony aroma from the yeast. I pitched about 1500 ml of slurry from a 2 vial - 4L starter into a 13 gallon batch. Fermented at 50F for 4 weeks, followed by 4 weeks lagering in a secondary. May have under pitched according to Mr. Malty.
"Leaves a very crisp, clean, refreshing taste" By: Kris Olson Date: October 23, 2007 Beer Brewed: Bohemian Pilsner Comments: Ferments well to 75% attenuation at 45˚F. Strong notes of diacetyl were present after the first week (extract based pilsner). Tasted like sucking down buttered popcorn. However, a diacetyl rest by removing the carboy from the fridge and placing it at 72˚F for 3 days cleared up all noticeable diacetyl. Leaves a very crisp, clean, refreshing taste.