Thanks to this thread, back in November I ordered some Diamond yeast. I brewed this on November 15:
10 gallons, OG 1.048
18 lbs. Weyermann Bavarian pilsener malt
0.5 lbs. Weyermann Melanoidan malt
6 oz. Weyermann acid malt
Mash at 153° for 2.5 hours (I had a 2 hour Teams call).
4 oz. Hallertauer Mittelfruh FWH
2 oz. Saaz 15 min
3 packets of Lallemand Diamond lager yeast split between two fermenters at 48-52°F. Fermented for two weeks, kegged, then lagered for 2 months at 35°F before tapping.
I think this is the best lager I have ever brewed. Very impressed with this yeast.