I'm fairly new to lager brewing - currently fermenting my 3rd lager, a Munich Helles. It's been at 50 degrees for 14 days now. I took a gravity reading just now, and found that it was somewhat lower than expected.
The recipe is from BCS, and I did a 3-gallon batch. I made a 2-step stirred starter (1 Liter for each step) of WY2308 Munich Lager. OG was 1.051, and the gravity right now is 1.006. I was expecting it to finish out around 1.011
So I have a couple questions:
1) With lager brewing, am I supposed to halt fermentation by chilling the beer when it reaches the desired level of attenuation?
2) If so, should I have been taking more frequent gravity readings and stopped it sooner?
3) Will a 3-gallon batch typically ferment faster than a 5-gallon batch? In the past I've brewed 2 lagers with this strain and I've given them 3-week primaries.
4) Is two weeks in primary enough? Am I ready for the next step?
5)The beer tastes pretty clean, with a slight sulfur aroma which I'm sure will diminish with lagering. I detected no diacetyl whatsoever - do I need to bother with a D-rest?
Man, I feel like a noob all over again