i made a Maibock 2 weeks ago fermented with 3470 at room temp 72F in my fermentasaurus under 10psi of pressure. i was drinking it yesturday and am very surprised how good it is already. my og was 1.074 and it finished up at 1.014. i have won an award with this recipe in the past fermenting cold with white labs german lager so i am very familiar on how it should taste and it is almost right there already. i am not able to cold crash but i did fine with gelatin and it seems to be starting to clear well. next batch will be a munich helles export with this same yeast. very excited about these warm fermented lagers also because my temp controlled chest freezer stopped working a few months ago.
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Did you end up making the Munich helles export? How did it come out?