First Lager- Acetyl rest??

[schmink311]

I am fermenting my first Lager. I left it in the primary at 50 degrees for 2 weeks, it was in a pail so I couldn't see the fermentation. The air lock bubbled very slowly for about 12 days and then stopped. I read in John Palmer's book where you should give it an acetyl rest at room temp for 24-48 hours. My question is this, after I brought it inside (at 65 degrees) it started bubbling like crazy and it is approaching 48 hours and is still going strong. Should I go ahead and rack to secondary and start lagering or should I leave it inside to do more fermenting or should i put it back in the fridge at 50 degrees?? here is my recipe that I used:1 x AHS Oktoberfest/Marzen
- 1% Alcohol Boost: Yes
- Kit Option: Mini-Mash
- Ice Pack: Yes
- BrewVint Yeast Fuel: No Thanks
- Beer Bottle Caps: Yes
- Priming Sugar: Include Priming Sugar
- Yeast Option: Wyeast Octoberfest Lager 2633 (Oktoberfest ) I did partial mash and it turned out quite well OG was 1.055. I cooled to 65 degrees and pitched at 65 then brought it down 5 degrees a day until it got to 50. The initial fermentation didn't start for about 16 hours but then seemed to do fine. Any help would be appreciated...

 

[Yooper]

What is the sg right now?

 

[schmink311]

it is 1.018 right now

 

[schmink311]

it was 1.020 when I brought it in

 

[schmink311]

It is now 1.016 and stopped bubbling about 11 last night,should I go ahead and rack and start the lagering process or what?

 

[Yooper]

Wait until the sg stops changing- that's when fermentation is done. It's very close to done.

 

[malkore]

you need 3 days of consistent gravity readings to know its done and safe to rack to secondary.