My first Oktoberfest, I am staggering two for the fall, is at a final gravity of 1.013. There may be a little more wiggle room, but I doubt it. Anyways it's been in primary now for 9 days. How much longer does it need on the yeast before I can begin the lagering phase?
The Brewmaster's Bible says 7-10 days in primary. There is still a hint of the sulfer smell. Should that smell be completely gone before beginning lagering?
There is no hurry, and in fact I do have a little hiccup in lagering this batch because I'll have to raise temp of the kegger to close to 50 for the sake of fermenting my 2nd batch, but I figure if I allow another couple weeks after to clean up I should be okay.