Last week I started a Cal Common Lager using White Labs' SF Lager Yeast, my first non-ale. I was afraid I may have killed the yeast by not refrigerating it for a few days, but after about a day and a half it seemed to have a decent layer of krausen on top and passed a few bubbles through the airlock. So I moved it to my basement where it's been hovering around 53 degrees. It hasn't produced any bubbling since the first three or so bubbles that it kicked out on the first day. All my previous beers have bubbled like mad for about a day once they got going, so I'm concerned that I might be making non-alcoholic Anchor Steam here.
Any tips on how to ensure proper fermentation? (agitate? let it warm up a bit?)
And, for the inevitable "wait it out" advice that's coming, how long do you recommend leaving it in the primary? (I haven't been measuring gravity)