Good Lager Yeast?

[GREM]

There should be plenty of yeast to carbonate the beer after priming, but one of the luxuries of kegging is being able to quickly and reliably force carbonate beer and not have a large yeast cake on the bottom to deal with later.

Nothing better than a good coach. Thanks "slothrob"!... It's people like you that keep people like me motivated to take things to the next level.

The transfer went better than expected after deciding to "force carbonate".
It went something like this...

http://gallery.me.com/landres#100463

Looking forward to revisiting a Dunkel...

Cheers & Thanks...

[slothrob]

Looks great! It really came out clear. it would have been a shame to cloud it back up again by naturally carbonating it.

Nice straightforward video tutorial. For a second there I thought you were going to have a remote control regulator!

I just tried out a new recipe for a Munich Dunkel, myself, this last weekend. Dunkel is one of my favorite styles and I couldn't get enough when I was in Munich and Prague a couple years ago. Seeing your beer makes me want to brew a Pilsner next.

[GREM]

Learned quite a bit since my first post. Thanks to the advice and patience of Slothrob; I now understand the importance of yeast starters and temperature control. Although the end result looked quite nice; the taste of my first lager was less than desirable; but over time, seems to have cleaned up.

I now "pressure can wort" to use for yeast starters in 5L flasks w/foam stoppers on stir plates. That Dunkel is indeed something I now feel comfortable brewing in the near future...

http://www.youtube.com/watch?v=C-4jOiGdPko

http://www.youtube.com/watch?v=ekRvqCaNO6E&feature=youtube_gdata_player