I've recently found out a co-worker, who I have worked with for years, homebrews. He is located in a different office so we only talk business until a recent gathering when the subject came up. He then brought in a few beers (lagers) for me to take home and drink. So, being obligated I drank them and reported back . I was really blown away by all of them and was suprised that they were so good, given when I talked to him he told me he has no temp control and only brews lagers. So fast forward. He lives in a colder enviroment so his fermentation takes place in the high 50's low 60's all of the time in a celler room off his basement. He said they never get below 55F. He also blew me away with how he treats his yeast. When he first started brewing he had no idea he was supposed to increase cell counts by making starters. So he never did, and only learned later that he needed to. Get this...he still never does. He uses wyeast smack packs and just pitches directly into 1.045-50 worts for the first round then just repitches that yeast for a few generations and dumps it. He told me he gave me 3 of the 5 beers that were brewed with this first pitch and all were diferent yeasts. There was a Helles, Vienna, Dortmunder, German Pils and a red lager creation that was great. Only the Dortmunder and the Pils were repitches. I don't really get how he does it and I need to ask him more questions, like what temp he pitches at etc. He doesn't lager them for any longer than I would given proper pitch rates and everything else being normal. It is pretty crazy how we can all have different processes, good or bad and make some pretty killer brews. I'm not planning on doing this but interesting none the less...anyone else does something crazy that works?