...just keg it up and suck down them sweet, sweet suds? I mashed high because I was pitching W34/70 and expected very high attenuation - too high for an O-fest. I threw in a pint of trub and figured that would probably do the trick. It fermented beautifully, but now after D-rest it's definitely staying at 1.020. That's not far from the limit for the Marzen style and since I hopped it up pretty good with Magnum and Mittlefruh, it tastes damn good. It started at 1.056, on the big side for style, and the ABV is just short of 5%. If I was confident that I could get another 3 or 4 points repitching without risking something going off the rails, I'd be inclined. But...since I know good and well that it's big and malty and caramel-y with decent hop balance and all my non-beer-snob friends and family will suck the keg dry, I'm tempted to leave well enough alone and keg it up and leave it lagering to be ready for Thanksgiving weekend or deer camp. What say ye?