hi Everyone - it's a sunny bank holiday here in the UK, hope everyone is staying safe and well wherever you are. I brewed a lager for the first time last week (Kingpin lager by Brewdog if you are interested, KINGPIN - BrewDog Recipes ) and pitched the yeast (White Labs WLP 840 Lager Yeast) at 10 degrees C (50 F) on Friday evening. It's now Monday afternoon and there's no krausnering at all - there appears to be a sediment at the bottom of the bucket and the gravity has dropped a few points (OG was 1.042ish, now about 1.038). Can I get some advice on what lager fermentation is supposed to look like and how long I need to ferment it in primary? All my ales have been foaming within 36 hours but I've read that lagers don't foam as much - I'd been planning on reracking after a week or so but I feel I may need to leave it longer. Any advice/pointers much appreciated! Cheers Dave