Originally Posted by PeteNMA
I had exactly the same experience, a Helles went from 1.055 to 1.010 in five days. Day 3 it hit 1.018 so I warmed it up from 50f fermenting to 70f d-rest. Two days at 70, cold crashed for two days then racked to keg.
Thanks for that. I have put off brewing a lager for ages because of all the 'trouble' I read about (slow fermentation times, diacetyl, long lagering times etc). Seems all of the 'rules' don't always apply.
Some examples of what I read:
Palmer, How to Brew, section 10.1
"The lower fermentation temperature decreases the rate at which the yeast work and lengthens both the primary and secondary fermentation times. The primary phase for ales is often 2 - 5 days, but 1 - 3 weeks is normal for a lager"
Braukaiser, Fermenting Lagers
"Because lagers ferment at lower temperatures than ales and yeast metabolism works slower at these temperatures, they take longer to ferment and also require more attention than ale fermentations, which makes them less attractive for most home brewers"
I'm crash chilling now, will leave it for a week or so before kegging and lagering. I'll taste it occasionally during the lagering phase just to see how the flavor develops over time.