It was in primary for a little over 2 weeks, then I kegged it a little over 5 weeks ago, it’s been under 11PSI @ 34F since then. So it’s fully carbed by now, just want to know when I should tap it. O.G. of 1.070 and F.G. of 1.016.
I tend to lager for a minimum of 6 weeks. You could always pull a pint or two off to taste it.
I agree. When it tastes good to you it’s ready to serve. I typically go 4 weeks in the lagering chamber, but two weeks is fine. Depends on your schedule and how the beer tastes.
I’m lucky as a homebrewer there’s no deadline or threat of losing money if I let it go another week or two so I typically lager for a month or two tasting until ready…or to be honest I try to forget things are lagering to let them go the right age (I get impatient) so…when I remember it’s been in the fridge getting tasty.
I would go four to six weeks. What yeast strain did you use?
As suggested above, the best thing to do is pull a pint, and if it’s not where you want it, leave it be for a couple more weeks.
I’ve seen recommendations of as long as a week per 4 points of OG, and as short as a week per 10 points. Really it depends on how clean your ferment was. If you didn’t have a lot of diacetyl or acetaldehyde going into your lagering period, you can go shorter.
Don’t believe in lagering…
The only problem with that is you’ll basically have to drink them as kellerbiers. I like my lagers crystal clear, so I give them at least 4 weeks. I don’t brew many high gravity beers, most are in the 4-6% range, so I feel 4-6 weeks is plenty. Pretty much as long as it takes for them to become crystal clear.
True. Unless you fine or filter, you’ll be ‘lagering’ while waiting for the yeast to drop out.
8 weeks for a bock, 12 weeks for a doppelbock here.
Patience is a virtue.
I follow the week for 2 Plato rule, often longer. So that is 6 weeks for a 12 Plato beer, which is 1.048.
My low gravity lagers are usually done with the D-rest in about 6 days. Pitch at 46F, ferment at 49-50F, then the D-rest. Then you can crash it down, and I was at 32F last year, and will look at 30F (well -1C) this year. Check the presentation at the 2012 NHC by the Chuckanut guy on brewing lagers for what cold lagering temps do.
Put me in the “when it tastes good camp”. Unless you are absolutely opposed to fining (and I can’t see why you logically would be) there should be no reason to lager a 1.048 beer for 6 weeks unless you really just want to. 2 weeks is usually plenty.
A traditional Bock may be perfect 4-6 weeks. Or it may be just as good at 2-3. Taste it and see.
Tasting is good advice. I need to do more fining, have some BioFine Clear to try.
I am brewing my lagers now, because it is cold, and they will be ready to drink when we finally have some warm sunny days. 
most lagers, i’m in the 2-6 week max camp. But i’ve found that the big bocks need a bit more - I’ve got a golden bock brewed Sept-28 that is just now worth tapping, and I have a dopple that I brewed in June that I just tapped - and that one i thought for 2 months was kind of ‘meh’ but is pretty terrific now.
Kai had a theory that some of the good flavor of a bock could be due to oxidation via aging. I’ll have to look for the link to that.
Usually I let my beer “lager” as it is consumed from the keg. I keep my serving freezer at 38F. It’s usually bright by the time half the keg is gone and at that time starts tasting better with every pint.
If I want it to be bright right away I use gelatin which gives it a lagered-like taste, but takes some of the hop character with it.
http://www.homebrewersassociation.org/forum/index.php?topic=2758.msg31440#msg31440
This is the link to the thread I mentioned.
Thanks for all the tips. I am usually in the “wait at least 4 weeks but 6 is better” camp, for my lagers, so I figured a bigger-than-normal (for me) lager like bock would take longer. but all your advice is giving me an excuse to tap the keg tonight and check it out!