I have recently tapped four lagers that I made with (dry) Diamond lager: marzen, vienna, pre-pro, and American. I finally tried this yeast after all the talk on this forum about how great it is. Mash pH's (measured at room temp) ranged from 5.53 - 5.61 and flameout pH's ranged from 5.21 - 5.30. The OGs ranged from 1.047 - 1.057 and each beer got two sachets, rehydrated.
I had high hopes but I am not as impressed as everyone else seems to be, at least on the initial, dry pitch. They are solid, enjoyable beers, but there is a distinct tartness to them that I do not care for and that I do not get from S-189 or 34/70. I am rather annoyed by this tartness.
I am hoping the harvested slurry makes a less tart lager.