Anyone who missed or skipped the discussion with the brewers during the White Labs tour missed a golden learning opportunity. The current brewer and the former brewer fielded questions from attendees. One of my questions verified what I already knew from experience; namely, pitch based on the desired response, not the values that yeast calculators spit out. However, I learned something that I did not know. One of the brewers ferments lagers at 65F under one bar of top pressure using WLP925. I knew about fermenting ales under top pressure, but I had never heard of anyone fermenting lagers at 65F using this method (I need to come out of my cave more often
). Drinkable lager beer can be produced in as little as 10 days using this method. It's even simpler than Marshall's method. I do not know how I missed this information because the process is documented on White Labs' web site.