So last weekend I brew my second batch of lager (7 days ago). After 5 days at 53F fermentation slowed, and the yeast began to drop. At that time I raised the temp to 62F for a diacetyl rest. This morning I took a sample, and I can't taste any diacetyl (although I am not entirely sure I would know it if I was tasting it). Additionally attenuation is at a nice 80% (1.057 to 1.011). The yeast used for this batch was W-34/70, pitched at 64F and reached 53F after 24 hours in the ferment chamber. So now how do I proceed? Currently I am dropping the temp back down to 53F, but should I hold it there for another week and give the yeast some more time to clean up, or just drop down to 40F (this is as cold and I can go) and start to lager? My gut tells me to give it another week at fermentation temps, but most things I read say to move onto the lager stage after a Diacetyl rest.