Rack off!!!

[TheLastSuppa]

Ok! So I took Raiderman's advice and brewed a Lager with MO pale malt even though I've got no temperature control.
I think it's gone OK, but I'm surprised how quick the fermentation has finished.

I pitched two packs of rehydrated S23 yeast at 16C and then cooled overnight to 12C. It stayed pretty constant at 12C on the floor of my utility room. By day 5 it had dropped from 1048 to 1014, which was a bit of a surprise, so I put it in the cupboard to get the temp up to 1015 for diacetyl rest (maybe too late but anway).

It's day 6 and it's now at 1010 and 14C. All good, but I'm not sure what to do now. Do I leave it on the yeast to let it clean up any strange tastes or rack off and drop the temperature for Lagering at shed temp. I'm sure I read somewhere that if you leave it on the trub it picks up off flavours much quicker than ale yeast.

Should I rack off?

[floydmeddler]

Not familiar with the lagering process, but I'm sure others are?

[simple one]

Rack off! And chill!

[TheLastSuppa]

This was 3 weeks ago now and I did Rack off! And chill! but now I'm not sure if I should have chilled it first to get more yeast to drop out and then racked off to lager!

Still not sure!

[lupulin]

I appreciate the urgency of the situation! haha!

Um, so there is really no need to chill! before racking!. Yeast in the lager is sort of a good thing since it will continue to clean things up and will drop out during the lagering process anyways. So basically I don't think it matters much.