I'm doing a couple of lagers now so they can sit and do the lagering thing while we're off to warmer places this winter.
10 gallon batch
20.5 lb Pilsner
1.25 lb wheat
1 lb Crystal 10
Single infusion mash at 152F for 60 minutes.
1.5 oz Magnum, FWH
2 tsp Irish Moss, 15 min
3 oz Saaz, 5 min
I used a mix of a new package of Wyeast 2206 Bavarian lager yeast and about a pint of Wyeast 2124 Bohemian lager yeast from Batch 171.
April 29, 2016. crap. I let this sit on the yeast the entire time (4 months!) we were traveling south for the winter and it tastes like shit. I haven't dumped a batch in quite a while, but this one went down the drain. Oddly enough, the Oktoberfest that I did at the same time and also sat on its yeast for 4 months is great and on tap now.