[Pinski]

Anyone have any thoughts on Wyeast 2001? A friend of mine was talking up this strain, but I hadn't seen any comments on it in this thread.

I really like it. It's the Urquell strain, perfiect for a Czech Pils.  I've just kegged a split batch with 2001 and 2124.  Both finished at 1.012, but the 2001 was MUCH more clear at kegging than the 2124

[el_capitan]

Does anybody have input on WY2278 Czech Pils versus WY2001 Urquell Lager?  I have both on hand - I was in Midwest a while ago and they were giving away free close-date smack packs.  I'm currently running them through starters just to keep them viable.  I thought about doing a split batch with these and fermenting them side-by-side. 

[Pinski]

I'd say go with the split batch idea and compare for yourself. I've not used 2278 but some folks swear by it. I bet both beers will be great and you'll have a little variety.

[klickitat jim]

You've got to love AHA forum. Someone posts that a mythical creature brought a fridge, what's your favorite yeast? 5 pages later...

[denny]

Does anybody have input on WY2278 Czech Pils versus WY2001 Urquell Lager?  I have both on hand - I was in Midwest a while ago and they were giving away free close-date smack packs.  I'm currently running them through starters just to keep them viable.  I thought about doing a split batch with these and fermenting them side-by-side.

I LOVE 2278!  Just made a German pils with it and believe it or not, I was serving it at a party 4 weeks to the day after I made it!  I'll be using the slurry from that for another batch today.

[udubdawg]

830 and 833 are my favorites, but if I eventually wanted to make a baltic porter with the cake I'd probably start with 2112 and make a schwarzbier.  love that yeast for both of those styles.

[el_capitan]

I LOVE 2278!  Just made a German pils with it and believe it or not, I was serving it at a party 4 weeks to the day after I made it!  I'll be using the slurry from that for another batch today.

How did you pull that off?  2 weeks primary, 2 weeks lagering?  Glad to hear it's a good one anyway. 

[Pinski]

I've had "lagers" that tasted great rather fresh and early as well.  Kolsch too.

[denny]

I LOVE 2278!  Just made a German pils with it and believe it or not, I was serving it at a party 4 weeks to the day after I made it!  I'll be using the slurry from that for another batch today.

How did you pull that off?  2 weeks primary, 2 weeks lagering?  Glad to hear it's a good one anyway.

3 week primary at 50F, keg and in the fridge for a week.  I was surprised by how good it was so soon.  Definitely not intentional!