I used saflager s189 as I don't have the means to do proper temp control and it is supposed to be a very clean and forgiving yeast.
I fermented it at ~14 C (57 F) for 17 days and gave it a D rest (the kausen was a this white foam with small white colonies floating) @ about 18 C (64 F) for 4 days. Then I racked it and dry hopped and its been lagering(now day 29 and 8 days into lagering) at ~10 C (50F).
So I'm working with warmer temps than "usual". I'm looking for opinions on how long to leave it, any thoughts? My plan was 3-4 weeks.
Edit: O.G. was 1.054 and its was at 1.013 when I racked.