After brewing a German Pils (OG 1.050) on May 16th using Cellar Science's dry German Lager yeast (same as 34/70) and fermented at 50F, I subsequently brewed 2 more different beers, each 10-gal (+5.5 gals wort per each of 2 bucket fermenters), re-using the yeast slurry. In each case I kegged the beer one day at which time I jarred the yeast slurry, and the next day brewed the new beer. The additional beers were:
Oktoberfest (OG 1.057) on June 5th, fermented at 50F, and
Citra IPL (OG 1.057) on July 3rd, currently fermenting at 54F.
I certainly don't deserve it, but each brewday went well, and the 1st 2 beers turned out well - taste very good to my tastes! Must have been my invoking divine assistance at the beginning of the brewday through the intercession of as many brewer patron saints I could think of...
I had just a 12-hour lag time on the yeast for the beer currently fermenting, half of which will be served at a homebrew competition.
Pretty cool getting 3 lagers this late into the spring/early summer using just an IC at tap water temps - no pond pump in an ice bath. Last batch I got down to 60F via IC, and chilled to 54F in a fridge ferment chamber over 6 hours before pitching the yeast slurry (20 oz per bucket).
Life is good. Cheers to ya's!