This is what the fermentation of my Oktoberfest Maerzen looks like. I track my fermentations using a refractometer and a correction spreadsheet. Bonus goodness, I get this shiny graph of where the fermentation is so I can decide when to start letting the temperature rising. Oh, there are two day 7's because I missed the evening read on the 6th and took it on the morning of the 7th day. I can share the spreadsheet if anyone wants it.