I made 10 gals of Maerzen in, well, March, and it has been lagering at 31deg on the yeast cake since March 31. Last week I fined one of the ferms with gelatin and one with Polyclar, just to see which cleared better. I'm planning an Oktoberfest on June 17. Should I even consider harvesting the yeast from one of those fermenters at this point or just suck it up and buy fresh WY2278?