Brewed the Lamb yesterday. I couldn't find WY 1272 or any Yeast Bay Midwestern locally, so I ended up with WLP-051.
I started with a 3-gallon Dead Ringer batch; we dug out the massive tea balls for the kettle additions to make sure there would be minimal hop debris in the fermenter. Yesterday, as the Hops Labs kettle cooled and settled we racked the Dead Ringer to secondary for dry hopping, so we could re-pitch that yeast.
Temp controller is set to 68, and the show is already started; The small bucket that the blow-off is running into has a thick star-san, head and you can hear the tube machine-gunning in there like a prolonged grandma fart. Logs from the temp controller say the fermenter is holding to just over 67 on its own, the heater hasn't been needed despite the ambient temp in my basement being around 54. Zero lag time; the yeast are obviously healthy and throwing quite the party in there.