Lagering question

Tried a lager for my first all-grain batch. Had it in primary for a month then racked it and it has been lagering for a month. As you can see in the pic there is a line a couple inched from the top where it has cleared out quite a bit, then it gets misty.

Is this top part the clarity that I should expect for the whole beer and should I use it as a gauge to know when lagering is complete? Or is it unrelated and ready to keg after another month or two misty or not?

i have found in my experience that somehow in carboys yeast sticks to the sides all the way up. I dont know why this happens or whether it happens in buckets and I just dont' see it. I also cant be sure if thats what Im looking at in your picture I just thought I would share.

I agree, it's probably yeast stuck to the sides of the carboy. What yeast strain did you use?

I bet if you transfer to a keg and force carb for a couple weeks it will pour nice and clear. A combination of cold-crashing and gelatin for a couple days might make for good insurance as well.

I used Wyeast budvar 2000. Its down to 35 temp wise.

I saw a rule of thumb one time for lagering...minimum of 1 week per 8 OG points, something like that, when the temp is 33-34F.

Mead_head said:

I used Wyeast budvar 2000. Its down to 35 temp wise.

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That should be a fairly well-flocculating yeast, so by this point (and at that temp) there really shouldn't be much left in suspension. I'll bet your beer is about ready to keg and force carb.

I guess it was just sentiment on the side of the carboy, thanks for the input gents