Ales and lagers are totally different animals, and need more time. That "trub" wasn't trub at all it was the krauzen from the yeast, lager yeast is bottom fermenting....so what you racked off was the yeast you needed for fermentation.
I would pitch more lager yeast and walk away for another 3 weeks.
When I lager I ferment for a month, then warm for a d-rest, then lager it for a month minimum.
BTW, 5 days is not enough time for ANY beer, ales or lagers....there is lag time in yeast as it needs to get up to speed, and that could even be as long as 3 days, so if you rack based on some arbitrary number, you could actually end up with only a couple days of actual fermentation, and then *zip* your taking the ale off the yeast too early.
In Mr Wizard's column in BYO awhile back he made an interesting analogy about brewing and baking....He said that egg timers are all well and good in the baking process but they only provide a "rule of thumb" as to when something is ready...recipes, oven types, heck even atmospheric conditions, STILL have more bearing on when a cake is ready than the time it says it will be done in the cook book. You STILL have to stick a toothpick in the center and pull it out to see if truly the cake is ready.....otherwise you may end up with a raw cake....
Not too different from our beers....We can have a rough idea when our beer is ready (or use something silly like the 1-2-3 rule (which doesn't factor in things like yeast lag time or even ambient temp during fermentation) and do things to our beer willy nilly....but unless we actually stick "our toothpick" (the hydrometer) in and let it tell us when the yeasties are finished...we too can "f" our beer up.
We forget this simple fact...We are not making koolaid, or chocolate quick, just stirring in and having instant gratification...when you pitch yeast, you are dealing with living micro-organisms...and they have their own timetable, and their own agenda. No recipe can really tell you when a beer is really done.
You really should base your movement on hydrometer readings, OR like many of us just leave your beer alone for 3-4 weeks, to give it plenty of time for the yeast to finish its' job and to allow the yeast to clean up after itself.
Even John Palmer advocates waiting;
How To Brew said:
Leaving an ale beer in the primary fermentor for a total of 2-3 weeks (instead of just the one week most canned kits recommend), will provide time for the conditioning reactions and improve the beer. This extra time will also let more sediment settle out before bottling, resulting in a clearer beer and easier pouring. And, three weeks in the primary fermentor is usually not enough time for off-flavors to occur.
It's no different than our non kit recipes, a beer is a beer, and as you might have read, many of us subscribe to the idea of not rushing our beers off the yeast for at least 3-4 weeks, and find out beers greately improved by doing so. It allows the yeast to clean up any byproducts they created during fermentation, which if rushed away from this process too soon, may lead to off flavors.
Brewing is really a patience game, we're not making koolaid, nor are we in charge of the process, the yeast are...and they have their own timeframe and agenda.
