[Steve Ruch]

I have an imperial pilsner on my schedule and I'm not sure that I can get to it during what I consider lager brewing season. What would be a good ale yeast to sub? Chico? Wlp060? Wyeast's Pacman?
I understand that 34/70 is the same as Wyeast 2124 and it's described as being able to work okay into the 60s, would it be an option?
Any other possibilities?

[HoosierBrew]

I have an imperial pilsner on my schedule and I'm not sure that I can get to it during what I consider lager brewing season. What would be a good ale yeast to sub? Chico? Wlp060? Wyeast's Pacman?
I understand that 34/70 is the same as Wyeast 2124 and it's described as being able to work okay into the 60s, would it be an option?
Any other possibilities?

I'd use WY 1007 (very clean) first, then Chico. Though I've heard the same about 2124. I've used it a lot but not into the 60s. I did use it once a long time ago unintentionally in the upper 50s (pre- good temp control) and it came out surprisingly clean.

[chumley]

Yeah, I recently brewed a "cream ale" with the WLP810 San Francisco lager yeast at 60°F, and after lagering it for 6 weeks. it tastes just as squeaky clean as a pilsner.

[majorvices]

I love WY1007so that's my suggestion. Pitch at 54-56 (you will need a good sized starter). If that is too cold stick with Chico (or try Chumply's suggestion. I've never used that yeast.)

[erockrph]

I've used 34/70 at 58-60F and it was still super clean. I don't doubt that 1007 will make an excellent beer, but even fermented low it makes a beer that tastes like it was brewed with altbier yeast. To my palate, if I'm looking for a beer that tastes like a lager, then a lager yeast fermented a bit warm works better than an ale yeast fermented cold.

[Steve Ruch]

Some good suggestions. Luckily I have at least a couple of months to figure it out.
If I absolutely had to choose today I'd probably go with the 34/70 in the low 60s.

[The Professor]

I'd use the so called "Chico" (WY1056, etc)...
Word has it that it's descended from the strain that the late, great Ballantine brewery in Nj apparently used for their "lager" beer (they used a different ale strain for their ales).  It's very well known that 1056/Chico is a very 'clean' ale yeast that makes very convincing bastard lagers.

Kind of ironic, really.  Nowadays, the Ballantine XXX Ale that Miller contract brews for Pabst uses a lager strain.  LOL.