Today I kegged my Rye Lager, and due to minor health problems ( I cant walk for another month), my fermenters are dry. For the first time in years, both carboys are sitting unproductively in the basement awaiting their masters return to action. As I have nine kegs full, or mostly full, I'm not suffering for beer, but as a consequence of this necessity to shut down my pipeline, I regretfully decided to dump my loyal and long-suffering lager yeast cake. This yeast was purchased about two years ago and gave me 13 generations of service, and was still working hard to the end. This Rye Lager is quite tasty going into the keg, and I can only assume it will remain so, as are the 12 beers that came before it. WLP 833 Bock lager is a fairly clean lager yeast and has worked well for all types of lager styles. I got a couple of Vienna's, at least three Oktoberfests, some Bocks ,a Helles a Dortmunder Export, and my award winning Munich Dunkle. I washed it mostly, however a couple of those beers were on top of the cake. At 8 bucks a vial and assuming two vials (conservative estimate) per batch I saved about $200 bucks. That's foldin' money.