Cool, man. My beer finally got going with some occasional swirling of the carboy for fears of 90 hour lag times...I'd say about 36 hours it finally started forming a thin krausen and this morning (48 hours after pitching) it had about a half inch krausen. Still thin, but maybe it'll build up a little more. I've heard the Mangrove Jack's Bohemian lager yeast is quite Czech tasting (doy), so it's probably wrong for an Oktoberfestbier, but oh well, I'm sure it'll be good. Fermenting it at 54-55F, which is in the middle of the range that they recommend.