9 days into my primary fermenting of my "yummy bock" type of lager, I opened up the bucket and withdrew enough of a sample to check for gravity.
Here are some concerns or comments that hopefully can be answered, and alleviate me of any further overthinking.
1. OG was 1.060. I checked the sample today (being the 10th day) and it is at 1.023. Still too high, but I did notice a fruity smell to it (almost like apricots). Should I continue fermenting at 50 degrees for another 10 or 11 days or should I bring the fermenting up to 70 degrees for 2 days or so for a diacetyl rest? I took a sip of the sample and I think it tasted quite well, but a bit young still. Not too noticeable of any buttery or banana flavors i believe are associated with diacetyl. Should I just skip the d-rest at this point and continue fermenting?
2. I noticed today that after listening for a few minutes, I didn't hear (or see) any further bubbling, so I assume that the fermenting has at least slowed down. I guess I just need assurance that this is ok, and let it continue to do its thing, right?
3. I opened the bucket, so of course some oxygen must have gotten in. With the CO2 still layering the top of the beer, I imagine it is ok to just close the top of the bucket, put the airlock back on and let it just ferment away? Whatever oxygen that did get in while testing isn't enough to worry about, right?