I finally rigged up the fridge downstairs and fermented at a proper temp. I brewed an oktoberfest/marzen but used Wyeast German Ale 1007. It started fermenting at 74 deg, dropped down in a day and has been fermenting at 58 deg for 11 days. I couldn't wait any longer and transferred it to a secondary tonight. The visible signs of yeast activity died two days ago, but when I transferred it, it still had 3/4" of foamy head on it. Is this typical of a beer fermented at lower temps?
I know I should have taken a hydro reading, but as I mentioned I got a little impatient (plus, I'm a little buzzed). The yeast has horrible flocculation and there is plenty still suspended and I'm not too worried about diacetyl in this particular ale. Still, I wonder if I should have let it go longer. I plan on at least 2 1/2 weeks in secondary.
perhaps a line of single hop IPA's - there's so many new hops out there!!!