Last Wednesday I brewed a Dortmunder Export with an OG of 1.058. Tonight it read 1.014 and tasted pretty good. Unfortunately, I could only keep this beer at 56F with infrequent spikes to 60F. There is still a thin layer of kreusen covering the beer and I’m wondering whether to keg this weekend or wait a weekend.
I’d wait a weekend, it can’t hurt anything. Also, me being me, I’d double check calibration on my hydrometer.
The lagers I make have been getting to the FG in <7 days. This includes the D-rest. You might leave it on the yeast a little longer, then keg. Taste it when you think you are ready. If you get butter or green apples, wait longer and let the yeast clean up more.