24 hours after pitching the yeast (WY2278) from a two stage starter. Woke up the yeast slurry with a DME wort, chilled and decanted, then in chilled wort from this brew while the main wort chilled to 4°C. Oxygenated the wort and then poured in the starter. Let the temp free rise to 9°C. Saw the surface temp with the Tilt rise to around 12° and then the drop to <9° as it all started to get going.
This is the least lager lag I’ve ever had.








