Start with 2 vials of WLP633 in 2000mil. After 1 week at room temperature, decant off the fermented wort and pitch only the slurry into 4 gallons of fresh starter wort for one more week or so at room temperature.
2 days before brewing chill the starter down in order to drop out as much yeast in suspension as possible. Once again ONLY PITCH THE SLURRY. You should end up with about 1300 mil of slurry. Perfect amount of yeast to properly ferment a 1.066 lager.
Pitch yeast at not above 48!!!! Hold at 48 throughout fermentation. With this amount of yeast there will be no need to do a dyactyl rest. There is enough healthy yeast to take care of any dyacytl that the yeast produces. PITCH THE YEAST COLD. The closer to 48 you pitch the less dyactyl you will get.
After 21 days of fermentation slowly start removing the yeast from the conical. Lower the temperature down to 38 and hold.
Rack to a bright tank, add Gelatin for 4 days, rack to fresh kegs and carbonate.
