Originally Posted by brewyourbrews
So then Yooper_Brew, if I read this correct, even if I am passed my 75% fermentation, I can leave it in primary at ~70° until the taste is gone, then rack to secondary put back in the keezer, and lower the temp by a couple degrees back down to upper 30's - low 40's? (no penalty for run-on sentence) Is there a maximum amount of time I want to avoid leaving in 'd-rest'?
I really have high hopes for this Oktoberfest; It's my favorite style.
Yes, yes, no. So there. That's repayment for your run-on sentence.
I like to lager at 34 degrees, I think it makes a "smoother" lager. Another thing I like to do is lager for one week for every 8-10 points of OG. For example, for an OG of 1.060, I'd lager for 6-8 weeks.
Check the SG before racking, just to ensure the FG is reached and the beer is not stuck. It won't drop much, if at all, in lagering.