I had read several reviews that were very positive on this yeast for a lager fermented in the mid 50s and a large starter is used. I cannot comment on the use of this for a Vienna lager though because I have not used it for that style.
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."
The crispness found in most lagers is due the fact that lager yeast strains ferment maltotriose and melibiose. All fermenting cold does is suppress ester and sulfur production. San Francisco lager is a lager strain that can ferment at higher temperatures without producing unpalatable levels of sulfur and esters. I just found another lager yeast strain that can ferment at higher than normal temperatures.