Pitched the yeast in my first lager last Sunday. I used s-23, but unfortunately did not do my reading on dry lager yeast before buying it (and no brewshop nearyby), so I only had one packet for a 1.052 Vienna lager. It fermented at mid 50s, which sounded like the optimum temp for this particular yeast (I could have done low-mid 40s, but heard some bad things). Anyway, it stopped bubbling a couple of days ago, only 3 days in. So today, after no action for a couple of days, I took my first reading. 1.010!!! I assume this is done, and doubt it's going any lower.
Has anyone else had this yeast power through something that quickly?
I'm up in the air whether or not to lager this very long...I'd really like to get drinkin it!