Never having brewed a lager before, this is just kind of trial by fire as I'm fumbling my way through this process using only what I've read. At this moment in time, however, things are looking promising. I've progressed past the diacetyl rest into lagering and now have until May to hope this beer turns out well. No off flavors, good malt presence and a wee bit of hop presence, which I understand to be part of the Maibock style guidelines. There are some esters, though, which I'm hoping will get cleaned up in the lagering process. The sample I pulled during transfer was pretty darn tasty. We'll see what happens.
One other little side note: on Friday, I stopped by the Two Brother Tap Room in Warrenville, which just opened up this past week. They'd encountered countless construction and regulatory delays, but the end result was worth the wait. Their brewery is up and running, and as a fan of their less-than-popular styles, I'm very happy to have this place so close. Imperial and standard versions of their Cane and Ebel red Rye PA and Hop Juice make it a must if in the area.
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