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Apologies for plausibly a simple question; however, I cannot find firm information on this! I am currently conditioning a lager (Marzen) that I brewed last month (Juli-en? 😝). It was fermented and then cold-conditioned using a typical lager profile. The problem: I only have one fermentation...

Anyone have any experience with the Haufbrau yeast strain? Drinking a couple of the Hefe, they're nicely restrained with balance of spice and banana, yet just a touch of vanilla. If there is a commercial strain, I'd use it - however, I've noted that this isn't widely publicised by the big yeast...