Question:
Can anyone recommend a good ale yeast for a pilsner? I want to rush a batch for Halloween, but I know that the lager yeast I have won’t finish the beer in time. Should I use 1056 or what? Thanks brewer guys, Mike
My brewing buddy and I did just that over the summer (Basement not cold enough to lager in the summer). We wanted to make a pilsner type beer for a golf tournament (lotsa bud drinkers there, but we fooled them into drinking a decent beer just by the color), and didn’t have a whole lot of time. We used all saaz hops for bittering, aroma, and dry hops. It came out really well, and was a big hit at the tournament. An educated palate could tell it was an ale, but 1056 is clean enough that most folks couldn’t tell. As for style guidelines, if you like the beer, and you’re not entering a competition with it, they really don’t matter. But, be honest with those you let try it as to what it really is. Cheers! Wayne Smith
Response:
- Hide quoted text — Show quoted text – Can anyone recommend a good ale yeast for a pilsner? I want to rush a batch for Halloween, but I know that the lager yeast I have won’t finish the beer in time. Should I use 1056 or what? Thanks brewer guys, Mike I’ve had good results using Wyeast 1007 German Ale yeast to make mock lagers. It ferments well down to 55 F. and some say even to 50. It’s very clean-tasting, especially when kept at such low temps. I think the snob factor about eschewing ale yeasts for lager recipes (or vice versa) is terribly old-fashioned…. -K
Try the Wyeast California
Response:
Can anyone recommend a good ale yeast for a pilsner? I want to rush a batch for Halloween, but I know that the lager yeast I have won’t finish the beer in time. Should I use 1056 or what? Thanks brewer guys, Mike
Response:
Can anyone recommend a good ale yeast for a pilsner? I want to rush a batch for Halloween, but I know that the lager yeast I have won’t finish the beer in time. Should I use 1056 or what?
There is a problem here. Pilsners are lagers and require a Lager yeast – preferably a Continental European one but an American one will suffice. Pilsners should also have Noble hops which are very uncharacteristic of any Ales. If you want a beer for Halloween use 1056 or American Ale yeast II but don’t use Noble hops and don’t call it a pilsner. Either of these yeasts will give you a clear finished product in three weeks. — Mark LaGrange If you can’t run with the big dogs then stay on the porch.
Response:
| | Can anyone recommend a good ale yeast for a pilsner? I want to rush a | batch for Halloween, but I know that the lager yeast I have won’t finish | the beer in time. Should I use 1056 or what? | | There is a problem here. Pilsners are lagers and require a Lager | yeast – preferably a Continental European one but an American one will | suffice. Pilsners should also have Noble hops which are very | uncharacteristic of any Ales. If you want a beer for Halloween use | 1056 or American Ale yeast II but don’t use Noble hops and don’t call it | a pilsner. Either of these yeasts will give you a clear finished | product in three weeks. What is wrong with using noble-type hops in an ale? Sure, it won’t be a "true" pilsner… to which I say, "So what?". I think an ale fermented with a clean yeast (like the 1056), and hopped more or less like a pilsner, would be a pretty decent brew. Been meaning to make one myself, in fact. Unless you’re trying to win competitions — where being "true to style" counts for a lot — I say go for it. — Mike Uchima
Response:
Can anyone recommend a good ale yeast for a pilsner? I want to rush a batch for Halloween, but I know that the lager yeast I have won’t finish the beer in time. Should I use 1056 or what? Thanks brewer guys, Mike
I’ve had good results using Wyeast 1007 German Ale yeast to make mock lagers. It ferments well down to 55 F. and some say even to 50. It’s very clean-tasting, especially when kept at such low temps. I think the snob factor about eschewing ale yeasts for lager recipes (or vice versa) is terribly old-fashioned…. -K
Response:
I think an ale fermented with a clean yeast (like the 1056), and hopped more or less like a pilsner, would be a pretty decent brew. Been meaning to make one myself, in fact. Unless you’re trying to win competitions — where being "true to style" counts for a lot — I say go for it.
My Ocktober fest ale is almost ready for kegging. I used 1056 and tried to keep the temp below 65F. I has some fruityness to it but it is not overwhelming. After it goes into the kegs it will go in a walk-in freezer for 3 weeks of conditioning at 32F, which I hope will smooth it out, as it is for my wedding in Oct. From the taste of it, I’d say its a pretty decent brew. Name: Bob M