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| This time I gave the beer a name. | 
I bought the tins of extract during a Black Friday sale last fall. When I purchased lager yeast for my recent Pale Kellerbier, it only made sense to re-pitch it for a batch that was already in the pipeline. 
The batch did get three weeks to ferment extra cold, before going into a keg for lagering. When I tasted the beer at that time, I picked up some diacetyl. I let the keg warm up to cellar temperature and sit for a week as a crude diacetyl rest. Then the keg lagered all summer until there was space in my keezer to put it on tap. 
