Today marks day 7 in my Oktoberfest/Marzen beer ferment. I just checked the gravity and it dropped to between 1.016-1.017. The beer has fermented for almost 7 days at a temperature of around 55-57 degrees. My OG was 1.066 and my FG should be 1.018 so I'm not far off. The real question is should I have been checking the beer earlier? Can I still perform a diacetyl rest? I was going to let the beer sit around 60-62 degrees for a bit then up to 68 degrees. My yeast must have been on steroids. The beer tasted "good" for this stage in the process. Got some nice malty bread flavors, no fruitiness and hardly any if at all butter flavor. Got a little sulphur, but that should clear. Hops were undetectable, but certainly in the background. Mouthfeel was clean and dry in finish. After the beer cleans itself and clarifies it should be a great beer, just a little hotter than I wanted or expected.