Hi all, I brewed my first batch of lager last week, an Imperial Pilsner. I have it in a temperature controled lager refrigerator at 47 degrees (temp recommendation was 45-55 degrees for the wyeast strain). I made a yeast starter, stir plate and all so it was a healthy pitch. OG was 1.055. It is definitly krausening, 1-1.5 inches of foam on top and slow bubble rate in the airlock.
My question is: how aggresive should the krausening be? I've brewed plenty of ales and that stuff is usually rolling in the carboy, going crazy. Is that slow fermentation normal for a lager and how long does it usually take to finish fermentation?