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I have won a couple of plastic conicals over the years...they are still in the boxes. 5g batches are fermented in 6g glass carboys. 10-12g batches are fermented in 15.5g Sankes. 1-BBL+ batches are fermented in 60g plastic barrels.

Package it - no benefit to waiting any longer.

I think you have some process things to address to help ensure future fermentations go more smoothly. Good luck!

Looks perfect to me. No point risking a stuck fermentation. Takes most brewers awhile to learn to trust their lager yeast if they're used to ale fermentations. Rare to hear anyone complaining about a lager yeast going too fast... ...as an aside a lot of people HATE S-23 but I've always...

Blowoff tube is cheap anti-mess insurance. Fermenting 5g in a 5g carboy with no tube is asking for trouble, even with a lager. I am also glad to see you treating this properly with a cool pitch. I would have recommended well over 1.5 million cells per ml per degree Plato though. Good luck!

Some people just hate it. Denny Conn hates it. Interestingly, Denny's liquid strain is now my go-to for ales...

This. Always follow the product sheet instructions re: pitching rate and rehydration. Conventional wisdom is that there are about 20 billion cells per gram of rehyrated dry yeast so you get something like 230 billion cells out of an 11.5 gram packet. Two packets should thus be sufficient for...

I use RO almost exclusively. But you need to take care of your mineral additions. The EZ Water spreadsheet is pretty good! http://www.ezwatercalculator.com/

Crash it.

It's fine.

Propagate your yeast at room temperature. Pitch at high krausen or allow the starter to ferment then crash chill, decant and pitch. Pitching temp can be at or anywhere under the temp of the wort.

Yes. Take care of your dry yeast and it will perform the same as liquid. You are also looking at a very small starter with an OG only 1.045; no need to decant so maybe that changes your decision. Hell, you could make it the morning of brewday and pitch it at high krausen that evening!

Decent article; will be helpful to many.

You oxygenated after it started fermenting?

Yes, drop the yeast then lager it in your conical if you are in no rush to have the vessel free. If you are able to easily get it off the yeast, do it.

What's the current gravity and expected final gravity? It's probably just done fermenting.

Dissolved Oxygen.

I made a split batch pils recently with 2000 and 2278. Both are very good; much as I love 2124 I wouldn't select it for a Bohemian pils.

What was the style? Lagering: the colder the better, provided you don't freeze it (unless you are making an Eis-beer) ;) Lagering: the longer the better, provided you have the patience to wait. I'm also not aware of the extent to which commercial breweries get into storing beer for weeks...

Good luck. That recipe has won a lot of medals and a couple best-of-shows. The secret is lots of Munich; most folks for some reason want it to be mostly pilsner malt. I have to brew it again myself soon - this time I'm thinking 2308 although 2633 would prolly be good too. I've never used White...