After 3 Weeks of Lager Fermentation Particles Still Dancing

[micraftbeer]

I'm brewing my first lager, an Oktoberfest. I fermented for 2 weeks in a Better Bottle at 50 degrees using Wyeast 2308 (Munich Lager). It developed a good krausen and had lots of particles moving around inside the beer with a pretty active fermentation. I then raised the temperature to 55F and I'm coming to the end of a week at 55F. The krausen has mostly sunk back into the beer, but I'm still seeing a lot of these small particles dancing around inside the beer.

Now I'm sure I'll get the responses about "just pay attention to the gravity readings", but I'm wondering if anyone has had this experience before?

I was planning to cold crash this tomorrow and then bottle, but I was hoping/assuming this activity would've died down by now. I'm thinking that it's still got some sort of chemical reactions going on in there and maybe I should let it be and see if it dies out.

Any suggestions? Thanks!

 

[zacster]

Lagers just do different things than ales. You are seeing active fermentation, not a chemical reaction. Take readings on successive days and when they stop moving you are done. Taste your sample too, if they are sweet you are not done.

My lager is 2 weeks in and still active. At 2 weeks+ and at 50 it wasn't done, so I raised the temp for a d-rest.