Lager; I'm up against the clock and need some opinions...

[CaptainBuckfast]

Hi everyone, here's the dilemma:

I brewed a Lager last Sunday (I was planning on doing it earlier but just couldn't find the time), it has been happily fermenting away (in my temp controlled fridge) between 10 to 13degrees for the past 7 days. It started at 1.049 and yesterday was down to 1.018, with a target of between 1.010 to 1.013. NB: It is still falling.

I used WLP300 and most people recommend a diacetyl rest after 7 days for 24 to 36 hours, at about 16 to 18 degrees, before crashing the temperature to about 2 degrees.

This is no problem, except:
a) Due to my temp controller blowing up during the brew day ( I also use it for the HLT, just in reverse) the fridge was well regulated for a couple of days, so it hasn't quite reached it target gravity yet.
b) I go on holiday on Thursday for 2 weeks and have no one that can rack off into a secondary then put it back into the fridge for me.

So, after the convoluted explanation, I don't have enough time to leave it fermenting for another day or two, then raise the temperature for the diacetyl rest for a few days, before racking and crashing!

Should I start the diacetyl rest today, rack off on Wednesday and crash the temperature to 2 degrees...

...or, leave it for another day or two, then set the temperature for the diacetyl rest just before I go away, then just get a family member to set the temperature for 2 degrees while I'm away? (I do have someone that can do that). This would of course mean that all the yeast is still in the fermenter during lagering, is that a problem?

Help!?

Captain.

[CaptainBuckfast]

Cheers Daab,

I shall give it another day then raise the temperature.

I guess I was basically asking whether it would be ok to leave it with the yeast in, and the man from DelMonte (well, JBK) he say "yes!"

It's also VERY cloudy at the moment, and the yeast is not very flocculent at all!!! I presume it'll clear up during lagering.

Thanks again.

[steve_flack]

You can start ramping up the temperature for the D-rest when the fermentation is 2/3rds done. You still want some yeast activity when you start the D-rest.