Simple question for you seasoned lager brewers. I brewed a simple wheat lager (50/50 white wheat/2 row) mash temp 154F with an OG 1.050. I pitched a big starter from a yeast cake on 4/28 and my fermentation 5 days later (5/3) is slowing down and the krausen dropped (I will check gravity when i get a new hydrometer tomorrow). My ferm temp was 52-54 with WLP830. I want to do a D-rest then transfer to keg for lagering. However, I do not want to take it off the yeast cake to early to give the yeast time to clean up and work there magic, but at the same time I don't want to miss my window for a D-rest. any recommendations?