I originally pitched this yeast on Kaiser's Altbier recipe and then pitched a dunkel style on the yeast cake because my pipeline didn't have the time to do a lager justice. This is a great yeast. It needs to ferment cooler than the WLP website says. The Altbier fermented around 61 degrees, but I knocked the dunkel down to 57. This yeast likes cold temps and ferments clean. I think it's a great substitute for those wanting a lager, but lacking the pipeline/patience.