I always thought of Lager as simply a beer fermented with lager yeast, bottom fermenting. I don’t do a secondary. I ferment it for 2 weeks or so, then cold crash for a few days and “lager” it in the keg for a month or so. I can never resist taking samples along the way. In addition to clarifying, i notice subtle flavors from the yeast seem to develop, strong flavors mellow, and light watery beers are more balanced with time
Now I want to bottle my lagers, this week gonna be the 3 week lagering, I was planning to bottling in the first week of march, but now I don’t know, I’m trully thrist for some of that beers
Almost never any need to lager medium gravity beers longer than a couple of weeks unless you just really want to. The only magic that will be happening is yeast and any potential haze dropping our of solution. That will happen faster in the bottles anyway. I say bottle it up and drink once it is carbbed.
This give more time for doing my next batch, I think I’m gonna do it soon