I have an Oktoberfest Ale in primary (boil was on Sunday night). The recipe is below but did not include a target FG. Can anyone estimate it for me? The reason I ask is that I've never used this yeast strain before and the krausen has already fallen about 80% from peak and it was not a very hard fermentation. Since I begain noticing signs of fermentation only on Monday, it seems like I may have a stalled fermentation, although this may be charasteristic of this yeast. Fermentation temp (not ambient) is 68* which is at the high end for this strain, but I think the temp is fine.
Since I don't know the target FG, I can't determine whether its done. Don't worry, I'm not planning on botteling now. I plan to primary for 3 weeks but I am wondering if I shoud repitch.
3.3lb Amber LME
3.3lb Light LME
0.5lb Crystal 80L (or 60L if you cant get 80L)
0.5lb Munich (8L)
0.5lb Pale Malt (standard 2-row)
0.25lb Chocolate Malt (350L)
1oz Liberty pellets -60min
1oz Liberty pellets -15min
0.5oz Liberty pellets -2min
2tsp Irish Moss
Yeast= WLP 036 - Dusseldorf Alt Yeast