So the wine yeast is hardier than the bread yeast it sounds like. Yet the finished product of the bread yeast, beer, is hardier than wine. Is that about right?
If anyone else has either a Blendetec or Vitamix blender since they are somewhat similar in power please let me know of any recipes that you use that are not in the included in the recipe book.
Actually I and many others recommend not doing that: Pitch at or slightly below the lagering temp - it results in a cleaner beer. Reason is that most of the off-taste "things" that yeast produces is at the start of fermentation.