I've brewed a Vienna lager and then reused the yeast in a doppelbock.
I did not detect diacetyl after 2 weeks at 52 degrees. I did have the unpleasant experience with the doppelbock of having an ambient temperature drop of about 4 degrees and the yeast activity came to a complete halt. I warmed up the beer to mid 60s and roused the yeast and slowly it came down from 1.030 to 1.018 from 1.084.
It tastes a bit more crisp than wlp 833 and a bit more like the classic 3470 strain. Pretty clean with low sulfur production.
I do like many do, pitch a boatload at a lower temp and bump temps a bit toward the end.
I would use again in a Vienna or Marzen, but would probably stick to bock lager yeast for bock variations.
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