Oktoberfest - Finished Fermentation, Now Lagering

To start, I am very happy with how this beer is turning out. It will be one of the best if not the best beer I have made. Despite the low efficiency, I still ended up with an FG of 1.009, giving me an ABV of 5.8%. This is lower than the style's typical FG, but it still tastes exactly like an oktoberfest. Plus, in recent years, breweries have started making Oktoberfest beers lower on gravity/drier so that they are in turn more universally accepted and easier to down at a festival.

My fermentation schedule ended up being:

5 days at 53℉ (to ~50% attenuation)

.5 days at 58℉

.5 days at 63℉

4.5 days at 68℉ (diacetyl rest)

3 day at 31℉ (cold crash/gelatin fining)

10 weeks for lagering in a keg in my keezer

The sample taken for the FG was a light amber gold and had an incredible malt character while still being clean tasting and refreshing. No signs of diacetyl or any other off flavors.

I can't wait to see how this one turns out. Just have to wait..