didn't mean any offense or to be snarky, but I feel there is a myth that circles around out there that lagers need FOREVER to be ready and for a dunkel, pils, vienna etc. it simply isn't the case. Now doppel...
No worries. That's the beauty of having a forum like this. If everyone thought the same thing we'd only need Denny
I can see where my comment could imply you need six months, like I said, I was just trying to say you need to plan ahead.
My three main points for new brewers that want to keep up are:
1. Plan ahead and know what you want and when you need to have it ready
2. Learn to re-pitch so you have lots of healthy yeast ready and work it into your brewing schedule
3. Brew more often than you think you need to
To the OP. I make a lot of Kolsch and that is one yeast that takes a long time to drop clear. Even with gelatin finings I often don't get it crystal clear for several weeks. For your navy reunion, I'd make a good starter and get started about 8 weeks ahead of your event. If I want 5 gals of nice clear Kolsch for an event, I do two 5 gal batches and leave them sit and then fill a clean 5 gal keg with the top 1/2 of each batch (and then I drink the other 5 gals myself). That keeps me from accidentally bringing in yeast again.