I've had my lager in my cold pantry for 12 days now. The temps ranged from 46 to 54 over that time and are under the control of the weather as I have no refrigeration. The OG was 1.044 and the current gravity reading is 1.015 which is down from a few days ago so it is still fermenting. The current temp in the room is 46, the low end of the lager fermentation scale.
I just brought it into a slightly warmer room, maybe up to 60, thinking that'll finish off the fermentation, but I'm also thinking maybe I should just keep it cold and let it takes its time. I have no way to control temperatures without making the house colder than it already is by opening the kitchen door to the pantry. (My wife is astounded that the pantry is that cold!)
I'm planning on lagering either outside in the cold, or keeping it inside in the same cold pantry and putting it in a garbage can of water and swapping ice bottles in and out. That should be about 3-4 weeks.
Should I bring it inside for a few days, or keep it cold and let it finish up cold? Does it really need a diacetyl rest if I can't taste any? Is 3-4 weeks enough?