I finally got around to tasting this one at bottling. The Munich malt is VERY pronounced. My family, who hates (HATES! wtf?) beer, said that this one is great, even without the carbonation. OG was low (1.062) but FG was great (1.014) for 75% attenuation to make it 6.3% overall. I used the Munich lager yeast WY2308 at 48 degrees for 10 days, 4 day diacytl rest @ 64 and lager at 35 - 44 degrees (Illinois Heat Wave raised hell on my fridge!) for 5 weeks. I simply just couldn't wait any longer to lager. This will be about ready in another 2-4 weeks. Totally excited for the beginning of August!
I washed and repitched the yeast on an Oktoberfest. Again, less than 24 hours to begin active fermentation.
This one gets added to the list of re-brews.