I have my oktoberfest and my helles at 55 degrees. Now i want to lager it. I have seen different ways to drop the temp. Some one suggested a little at a time, but i was just going to drop it down to 34 in one day??? which way is better???
If you really want to lager it then lower the temp slowly (1 to 2 degrees a day). This will ensure the yeast don't shut down & continue to clean up the beer as it cools down.
If you drop the temp all at once (i.e. cold crashing) then the yeast will shut down.
I usually don't bother to lager. I ferment at 50 for a month and then cold crash. if you pitch enough healthy yeast & oxygenate adequately it won't be an issue. Lots of modern lager brewers do this as well.
I fermented, diacetyl rested then put in freezer and turned it way down. I don't think I have an accurate enough controller to do gradual drops so I figured cold crash was the way to go. We'll find out how that worked out for me in a couple of weeks.
If the yeast are done just crash it. The reason it traditionally was lowered slowly was because they would start to lager before it was at FG and they did not want to drop the yeast. The last few points would carbonate the beer.
Fermantis recommends T-58 and S-33 for bottling. I've used both with good results. Nottingham is also a very good choice. All of them stick to the bottom of the bottle well. All you need is a few grams.