I brewed this up 3 weeks ago. Brew day went well. Fermented at 50F for 20 days then diacetyl rest for 3 days at 65F. Today I transferred to secondary, took a gravity reading and it came out to 1.018. Ouch! Beersmith estimates a FG of 1.012 so I'm out 6 points. My bad as I didn't take a gravity reading after 20 days of primary. I figured the fermentation was near complete as the burping had slowed down to nearly nothing. Guess I was wrong. I used German Lager WLP830 with a 2 step starter to get me in the 400 billion cell count range.
Anyhow, my question is. Should I keep my secondary bucket at 65F for a few more days to see if the suspended yeast will clean up? Or would you just go ahead and lager at 35F right now?
Kegged: Cascadian Pale Ale, Electric Pale Ale, Muddy Water Chocolate Oatmeal Stout, Captain Hooked Pale Ale, Moose Drool
Bottled: Chimay Reserve Clone, Pumpkin Ale, Belgian Strong Ale
Fermentation: House Pale Ale, Black Betty Porter, House Cream Ale, House Amber Ale