Jim, which yeast are you using for this? Dont see it in the last couple posts and dont want to relive the earlier pages
Wyeast 2352 Munich II, I've fallen in love with that stuff. Just my luck it's a seasonal. Hopefully I can keep this latest pitch going for a while. I might have to get a job sweeping floor at wyeast otherwise.
It thrives as a high krausen pitch at 52F. It responds very well to the Marshall/Kai/Narziss quick method. Reaching 50% attenuation in about 4 days, then I bump it to 68 ambient for a few days, then 68 actual. Its done in 7-10 days and ready to crash. Drops brilliant. No fruity, just a very slight and pleasant sulphur note when warmed. Seems to do great malty or hoppy. Fantastic house lager yeast I think.