[Steve Ruch]

So 2124 is the Carlsberg type yeast. Never thought about using that one. It calls for a diacetyl rest.

That doesn't necessarily mean it needs one.
[/quote]
☝ this.

[Bel Air Brewing]

So 2124 is the Carlsberg type yeast. Never thought about using that one. It calls for a diacetyl rest.

That doesn't necessarily mean it needs one.

☝ this.
[/quote]

Ok, we never do a D-rest.
So, 2124 is the recommendation on yeast?

[denny]

So 2124 is the Carlsberg type yeast. Never thought about using that one. It calls for a diacetyl rest.

That doesn't necessarily mean it needs one.

☝ this.

Ok, we never do a D-rest.
So, 2124 is the recommendation on yeast?
[/quote]

It's a good yeast, but I haven't used it since I found Diamond.

[HighVoltageMan!]

So 2124 is the Carlsberg type yeast. Never thought about using that one. It calls for a diacetyl rest.

That doesn't necessarily mean it needs one.

☝ this.

Ok, we never do a D-rest.
So, 2124 is the recommendation on yeast?

It's a good yeast, but I haven't used it since I found Diamond.
[/quote]

I concur. It’s a very good yeast, I believe it’s the best selling lager yeast for Wyeast. Slightly more malty than Fermentis 34/70, very clean, low sulfur.

[erockrph]

There are several options for yeast:

Diamond Lager
Wyeast 2007 Pilsen Lager
Wyeast 2278 Czech Pils
Wyeast 2001 PC H Strain

Any suggestions here? Other brands? Saflager strains?
We are going for the classic Czech Pilsner profile, with Saaz hops, Czech malt, soft water, decoction mash, etc.

Sorry for the late reply, but I think you're on the right track with 2124 or 34/70. I haven't used Diamond yet, so I can't comment on that.

I will say that WY2007 is not a yeast I'd want to use for this style. It's the Bud yeast (allegedly), and every time I've used it my beer has an unmistakeable flavor that reminds me of Busch products. Too bad, it performs well and is very forgiving of warmer temps. I just can't get past the taste.

I use WY2278 quite often. It amplifies hop flavor, makes a crisp-finishing beer, and drops clear quickly. Even though it is labeled "Czech Pils", I prefer it for German Pils, IPL's and other hybrid lager styles where I want to accentuate the hops.

[Bel Air Brewing]

There are several options for yeast:

Diamond Lager
Wyeast 2007 Pilsen Lager
Wyeast 2278 Czech Pils
Wyeast 2001 PC H Strain

Any suggestions here? Other brands? Saflager strains?
We are going for the classic Czech Pilsner profile, with Saaz hops, Czech malt, soft water, decoction mash, etc.

Sorry for the late reply, but I think you're on the right track with 2124 or 34/70. I haven't used Diamond yet, so I can't comment on that.

I will say that WY2007 is not a yeast I'd want to use for this style. It's the Bud yeast (allegedly), and every time I've used it my beer has an unmistakeable flavor that reminds me of Busch products. Too bad, it performs well and is very forgiving of warmer temps. I just can't get past the taste.

I use WY2278 quite often. It amplifies hop flavor, makes a crisp-finishing beer, and drops clear quickly. Even though it is labeled "Czech Pils", I prefer it for German Pils, IPL's and other hybrid lager styles where I want to accentuate the hops.

Thanks for your input!

Based on the responses here, two packs of Wyeast 2124 were purchased. A 10 gallon, split batch will be brewed. Very tempting to do one with Diamond, as we have had such good results with it...most of the time. Particulary in German lagers...Pils, Schwarzbier and Festbier.

My Diamond harvested yeast slurry is so many generations old, I may just start over with fresh 1st generation yeast.

W-34/70 is another one, although this yeast fell out of favor with us after trying Diamond.

[scrap iron]

I brewed a Bo Pils about a year ago with WY 2001 PC , said to be PU yeast. The beer came out great, one of my best. I entered it in very large contest and
metaled and went on to a mini BOS round. The next time I brewed it the WY 2001 was no longer available so I used WY 2124. I had used 2124 in some beers before, Vienna, German Pils and one other I can't remember right now. That beer went on to medal and mini BOS round also. I can say Wy 2124 worked well in these styles.
I have recently bought some dry yeast, Diamond for a Vienna, and Mangrove Jacks 84 Bo- Lager for another Bo- Pils. The Vienna is conditioning now and the Bo-Pils is in the fermenter. The MJ 84 is supposed to be PU yeast so I'll see how they compare to the others. I also bought some S-189 that I'll try in a Baltic Porter later this summer for drinking this Winter. 

[Bel Air Brewing]

I brewed a Bo Pils about a year ago with WY 2001 PC , said to be PU yeast. The beer came out great, one of my best. I entered it in very large contest and
metaled and went on to a mini BOS round. The next time I brewed it the WY 2001 was no longer available so I used WY 2124. I had used 2124 in some beers before, Vienna, German Pils and one other I can't remember right now. That beer went on to medal and mini BOS round also. I can say Wy 2124 worked well in these styles.
I have recently bought some dry yeast, Diamond for a Vienna, and Mangrove Jacks 84 Bo- Lager for another Bo- Pils. The Vienna is conditioning now and the Bo-Pils is in the fermenter. The MJ 84 is supposed to be PU yeast so I'll see how they compare to the others. I also bought some S-189 that I'll try in a Baltic Porter later this summer for drinking this Winter.

Very interesting, good to know, and congratulations on your medals!

Looking forward to trying the 2124.