I know the answer depends on what type of beer, OG, yeast, and other things, but I have a German Pils that's gravity was 1.018 before lagering. It's been about a month at 40 degrees or so and I just dry hopped it. I was planning on dry hopping it for a week, but I wanted to find out what a normal change in gravity would be during the lagering process. The FG should be 1.008-1.013 I believe. Should I normally expect a 5 or more point drop in secondary at this time and temp? I was going to do a gravity reading at the end of the week. If its still too high, I suppose I should bring it in out of my garage to speed things up, but that will be about a 15 degree swing. Will that be ok? I plan on bottling in the next week or so? I should have taken the reading before I threw in the hops to see the level of attenuation I guess. How do people take so many readings without losing all the brew? It's my first lagering.