Here you go! It really turned out great.
I used the Bohemian Lager yeast from Wyeast. I fermented it in a cold part of my basement that stayed between 52 and 56 degrees. Then I lagered for one month.
I just ordered ingredients to do this one again. I'm using Hallertauer instead of Tettnang and adding another half ounce of Saaz this time. Also, I might be using a different strain of lager yeast (a friend of mine is giving me some... not going to argue!)
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