Oktoberfest brewed and fermenting

Another repeat recipe from last year is my Oktoberfest lager. Click here to read a post from last year. This beer is fermenting at 55 degrees in order to produce a smooth taste. I initially had trouble with the yeast pack, but with a second yeast pack I was able to get the wort to start fermentation. I will transfer it by the end of the month, lower the temperature for the secondary down into the 40's, and keg it in mid August for the festival in September.