HomebrewandBeer.com forum

I have made a partial mash Bohemian Pilsner that calls for a Wyeast Bohemian 2124 Larger yeast however I have got my yeasts mixed up and have used a Danstar Ale yeast in this brew by mistake, the Bohemian yeast called for a fermentation temp of about 10c while the Danstar fermentation temp is more like 17c so I guess I just stick to around 17C and hope for the best.
Comments welcome

I believe that such a brew would generally be called a Kolsch.

I intentionally brewed one using S05 (around 18 degrees for two weeks) and the brew definitely came up a winner (after a longer than usual ageing period - say 4-6 months) and got better with age. I'd definitely do one again, but with traditional lager/pilsner hops as opposed to the Spalt hops indicated in the recipe I was using.

Post your recipe and we may be able to give you a guide as to what you have brewed, my bet is you have brewed beer.

Stick to the danstar yeast temp for sure

Thanks for replies
The Bohemian Pilsner recipe I used is as follows
1.3kg Pilsner Malt
170g Light Crystal Malt
170g Dark Munich Malt
All above mashed for 90 minutes in 4 litres water at 65C then sparged with 3 litres at 65C
Then added 1.5kg Extra Light DME
113g maltodextrin
85g Saaz Hops
Boiled above for 45mins then added 28g Saaz Hops
Boiled for a further 15mins then added another 28g Saaz hops
Boiled for another 3mins then gas turned off
Boil volume was about 9.5 litres
Cooled overnight then made the mistake of adding Danstar ale yeast instead of the Wyeast 2124 Bohemian Ale Yeast.
I guess I will have to ferment at about 17C.
I was going to lager this brew at about 5C for a month if I had used the correct yeast, is there any point in lagering this brew now with the Ale yeast??
Thanks

Typo in last post should be "Wyeast 2124 Bohemian Lager yeast"

I'd treat it like an ale now personally. Crash chill for a while won't hurt though