"Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and great mouthfeel. Attenuates well while still leaving plenty of malt character and body."
Sounds pretty good, right? I am also using Hallertau and Saaz hops, pilsner malt, a little dextrin and crystal malt as well. The wort ended up with an OG of 1.066 and looks like:
Ah cloudy (the cloudiness should settle out during lagering) and golden deliciousness. The only real snafu I foresee is that the yeast's optimum fermenting temperature range is 48 - 56 degrees Fahrenheit, I am fermenting this in my kegerator and the temperature that I usually serve my beer at is right around 40 degrees, so I may have to come to some sort of compromise here. I am planning a 3 week primary fermentation followed by a two month lagering phase. I'll keep you updated on the progress.