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Awesome. Thanks for the reply!

I am in the same situation as well. How did it work out for you?

It's actually Pro Re Nata in Crozet, Virginia. You're up!

It is a brewery.

Predator

Yes.

Agreed. Lagers open up a whole new world.

It's in Virginia. Those are the Blue Ridge Mountains.

Not NC. Sorry!

Getting warm.

Michael Jackson - Beat it

East of the Mississippi.

No, sorry.

Personally, I would just use the W34/70; its a nice, neutral lager yeast. Two packs usually does the job. I posted a thread several days ago about my process. That way you don't have to decant at all. I make the starter from the wort I am gonna use. Read up on it here...

Here you go.

You're definitely gonna need a much bigger Erlenmeyer. You'll pretty much make a small beer just to grow enough yeast for a average lager. Starters will average from 2-4 liters, unless you wanna buy several packs of yeast. You can get away with two dry yeast packs for 5 gallons on most of the...

Armageddon

I second the notion of using some crystal malt in there. The pilsner malt will be fine. A RIS is so roasty, that the base malt will be very muddled anyways. Leaving it sit for a couple months will definitely help settle out a lot of the harshness from the roasted malts.

Abidjan, Ivory Coast. (Côte d'Ivoire)

Lome, Togo.