Brewed my first Lager.. Mini mash batch of Oktoberfest. 2 1/2 weeks at 50°in primary, and 5 weeks at 37° in secondary. I kegged it up this evening.. Looks, smells, and tastes great!
4lbs Extra light LME
1lb Crystal 60L
WL Oktoberfest yeast
Mashed at 155° for 60mins, and sparged at 165° for 10 mins.
Tasted at 2 1/2 weeks, and found no evidence of Diacetyl. So, I chose not to do a D-rest. I used one vial of WL Oktoberfest liquid.. no starter. Worked out great! Carbing up and will get a taste tomorrow.