Originally Posted by osagedr
It's one of the workhorse lager strains. If you are making a lager don't worry about "slow." The process should be slow.
Be sure to put careful attention into your Maibock recipe, pitch copious amounts of yeast, and ferment it as cool as you dare.
I think I have a pretty traditional recipe. Pilsner and Munich malt. I'm going to do a double decoction (I love decoction mashing) and ferment at 48°.
I am doing a 2 stage starter and it should result in 1.63M cells/mL/°P (423 billion cells) which is a little higher than recommended.