I may also make another attempt at an alt, I did just regrow that yeast to keep it fresh. Or a witbier, I just got that yeast in not long ago.My best Alts have been O-fests and Viennas that 'missed'.
I'd be willing to bet that a vienna of yours that 'missed' was still a 40...
not to digress the topic, but seems like that is such a hard style to nail for some reason - my latest rendition has a little too much malty-dark fruity character going on (probably too much dark munich or caramunich - the latter was a new introduced variable). reminds me of Boston Lager with less hops.
nothing brewing related this weekend - fermentor is full, all kegs were cleaned last weekend, and the wife's going out with her friends saturday night - steaks on the grill and doing QC on what is on tap I guess :-)