I decided to brew NorthernBrewers Bier De Garde today. I did a hybrid of the two different mash schedules --- I did 30 min at 149F, 30 mins at 158F, drained the mash then did a 170F for 30 min to get the rest of the volume for the boil. Everything went well, I chilled the wort down to 62F then went to re-hydrate the yeast and noticed I grabbed Saflager 34/70 instead of Saflager S-23 like the recipe calls for. I was planning on fermenting S-23 at 60-62F. I have a temp controller and the ability to do lagers, I just haven't before. I hit 1.070 for OG and had 5 gallons of wort after the boil. I did a little thread reading homebrewtalk to get a feel for how to lager. It looks like pitching 1 packets is under pitching. I pitched at 62F and put the carboy in the cooler, It is currently cooling down to 54F. It looks like lagers take longer to completely ferment out and may need a d-rest. What does underpitching this yeast do as far a flavor in concerned -- diacetyl? Does lager yeast krausen like ale yeast?