So I brewed an Oktoberfest 7 days ago with a two stage starter of WLP833 Bock yeast. OG was 1.055 and I had it sitting all week at around 53F. Today I checked the gravity to see how long I have before I need to take it out for a diacetyl rest and measured 1.010. I was expecting something in the 20s or 30s, but it's basically finished. I took it out of the freezer and I'll let it warm up a bit for a few days. The good news is that I didn't taste any buttery flavors from the sample, so I'm not too worried about diacetyl.
I don't have a lot experience with lagers, but this sounds like a crazy fast fermentation. Has anyone else experienced a similar timeframe with 833 Bock yeast? The sample tasted good so I'm not too worried, just curious.
A couple other notes: My mash temps were a little low because I'm using a new stainless steel insulated MLT and I don't have my strike temps dialed in yet. I oxygenated with my standard procedure of 60 seconds of pure o2. As I stated I did a 2 stage starter each step being 1.8 liters.
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