Well my son got the 2633 from his source in Boston. We want to brew next Sunday so I hope to get the yeast from him by Saturday am to build up a starter. Maybe Friday.
This is our first lager ( it's all grain), any suggestions or things that are different than brewing an ale? I know the primary will be fermenting in the temp chamber at whatever the suggest range is. I hear that the yeast ferments on the bottom(?) so I guess there may not be much activity up top to see?
I have to read about it in the palmers guide this week. Love to brew with my sons..... , and the Kama citra will be carbed and pouring from the new upstairs kegerator by next weekend. Life is good.