Oktoberfest SG a tad high

[Newbeerguy]

I racked my Oktoberfest to the secondary to begin lagering today and I check the SG and I was at 1.019. Here are the specifics:
Ingredients Amount Item Type % or IBU
7.00 lb Vienna Malt (3.5 SRM) Grain 70.00 %
2.00 lb Munich Malt (9.0 SRM) Grain 20.00 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.00 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 5.00 %
1.00 oz Tettnang [2.40 %] (60 min) Hops 8.2 IBU
1.00 oz Hallertauer [3.90 %] (45 min) Hops 12.3 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 12.0 min) Misc
1.00 items Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Octoberfest/Marzen Lager (White Labs #WLP820) [Starter 2000 ml on Stir Plate] Yeast-Lager

Beer Profile Estimated Original Gravity: 1.051 SG (1.050-1.057 SG) Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.015 SG (1.012-1.016 SG) Measured Final Gravity: 1.019 SG
Estimated Color: 12.1 SRM (7.0-14.0 SRM) Color [Color]
Bitterness: 20.5 IBU (20.0-28.0 IBU) Alpha Acid Units: 6.3 AAU
Estimated Alcohol by Volume: 4.67 % (4.80-5.70 %) Actual Alcohol by Volume: 4.04 %
Actual Calories: 226 cal/pint


Mash Profile Name: Mulit-Rest Infusion Mash Tun Weight: 4.00 lb
Mash Grain Weight: 10.00 lb Mash PH: 5.2 PH
Grain Temperature: 72.0 F Sparge Temperature: 180.0 F
Sparge Water: 3.98 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Beta Rest Add 10.00 qt of water at 155.6 F 140.0 F 30 min
Alpha Rest Add 5.00 qt of water at 188.7 F 154.0 F 30 min

I tasted the sample I pulled and it tasted clean, no diaceytl/funky flavors. It was noticable sweet. I am wondering if I did the right thing here, starting to lager before it reached the expected FG. It has been sitting the the primary at 52 degrees for 31 days now. Do you think the racking to the secondary will get the yeasties up and going again? Will the gravity drop anymore?

Thanks in advance for the advice!

 

[Yooper]

Hmmm- if you start the lagering process before you reach FG, I doubt you'd finish up.

Did you do a diacetyl rest? It doesn't look like you did, since you didn't have any diacetyl to clean up, but it might have been wise to bring up the temp a little before racking to see if you could drop a few more points.

You're only at 60% attenuation, so that's very low for that yeast. I would have expected you to be closer to your projected FG.

Did you use a big starter?

 

[Newbeerguy]

Hey Yooper,

I didn't do a diacetyl rest, I didn't detect any when I went to rack. As for the starter I made a 1000ml on a stir plate, then stepped it up to 2000ml. I decanted and pitched the slurry. (approx. 3/4 cup.)

I might of been a tad high on my Alpha Rest...more like 157 degrees. But other than that everything was spot on.

There isn't any harm in finishing that high is there? I like my Oktoberfest/Marzens malty anyways

 

[Yooper]

Hey Yooper,

I didn't do a diacetyl rest, I didn't detect any when I went to rack. As for the starter I made a 1000ml on a stir plate, then stepped it up to 2000ml. I decanted and pitched the slurry. (approx. 3/4 cup.)

I might of been a tad high on my Alpha Rest...more like 157 degrees. But other than that everything was spot on.

There isn't any harm in finishing that high is there? I like my Oktoberfest/Marzens malty anyways

No harm, if it's truly done. And if your alpha rest was high, that would explain the lower attenuation. I'd probably leave it at fermentation temperature another week before lowering the temperature for lagering, just in case it wants to drop a couple more points. You'd hate to lager it, bottle it, and then find out that it's going to finish fermenting in the bottle!

 

[Newbeerguy]

Very true! Thanks for the help Yooper.