Help with brewing temperature

I've just started a lager from a charlie papazian recipe that actually called for an ale yeast. I used nottingham yeast because I've read it does well with temperatures down to the mid 40s. It's fermenting between 55 and 60 degrees now (26-28 hours in), and has a little less than an inch of krausen, but is not nearly as vigorous as my last batch, which fermented mainly in the mid 70s. My questions are 1) is it ok like it is or do I need to change the temperature, or something else, 2) should I bottle it straight out of the primary or give it some time in secondary. If I transfer it, when should I move it from primary to secondary, and how long/at what temperature should I leave it in secondary. I know these are fairly basic things, but this is just my third batch so i'd appreciate any help. thanks a bunch.

1. It's fine.
2. Yes but leave it until it finishes brewing plus at least 2 weeks, 3 preferably.