Hopefully gonna get to take basically the same grain bill from my Mexican Cerveza and brew it with Budvar yeast (yep, Budweiser!). I hope this is going to tell me a couple interesting things about the comparative yeasts, and how much the 4766 is adding on its own to the Mexican recipe. This weekend is when it HAS TO HAPPEN, since I am rapidly running out of time to lager naturally here. Now or never for a few more lawnmower beers. Gonna up to 3.75 ounces prime sugar (dextrose). Then I can switch back to 4766 and see what happens when it ferments a/c cool but not at true lager temps, then finishes at lager temps in bottles. Comparing notes with a lager brewer locally who uses an alternative lager method, I think I can get the same flavor as I got by lagering all the way through the last time. We'll see. Mad scientist time!