I was wondering what other experiences people have had with this yeast. I brewed my first pils not long ago and pitched a whopper starter at 50*. Even in the starter it seemed to be very slow. Lag time was about 40 hours. And now, a week in, fermentation hasn't seemed to exceed about a bubble every eight to ten seconds. I know lagers are slower, but does this seem typical. At no time has it seemed stuck...but very slow...thoughts?? Wnc