Brewed my first Lager

Brewed my first Lager a few weeks ago. Not much of a lager fan, small handful that I find drinkable. One in particular was a Vienna lager and just so happens latest issue of Zymurgy had a Vienna recipe. Thought why not, one more style under my belt and I won't need my freezer chest fermenter for IPAS and ales for the next several months (basement temp is a cool 62-65 degrees). So I have a few questions.

Recipe(in short)

10.75 Vienna malt
Wyeast 2206
Ferment at 54f

When gravity of 1.011 is reached crash at 35f for one month.

First does lager yeast have a longer lag time from pitching? Took almost 2days, used to ale yeast starting within hrs.

How long typically does fermentation last in a lager? Longer than ales? How long to my expected 1.011, typically?

I have white/ brownish krausen looks a little thicker than my ales, will that dissipate when fermentation is complete?

Lastly for now, after crashing at 35f for a month, will there be enough yeast in suspension to bottle carb? And for five gallons, how much corn sugar should I use.

Thanks all!

Typically, my lager fermentations take a month to complete, including d-rest. Pitching until initial fermentation is definitely slower. Kraeusen will fall, and you will have enough yeast to bottle.

Depending on your OG, I usually do a d-rest for 3 days at 65F when fermentation is 75% complete (FG 1.020-ish). Then back to 54F if FG hasn't been reached yet (although it probably will). Regardless, do not lower temp into the 30's until you have FG. After a month at 35F, there will still be yeast left in suspension although some people add a little at bottling just to be safe.