I recently brewed a 3 gallon user upper batch with this yeast.
The original gravity was 1.054. I pitched the yeast on Saturday morning with the wort at 60f and the ambient in my cellar was 54f. Sunday night there was a slight hint of krausen on top. The airlock started burping over Sunday night and today, 9 days later, is still burping every 8 seconds: wort is 50f and ambient is 48f.
Cellar Science German lager yeast
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Cellar Science German lager yeast
I'm just here for the beer.