I am currently fermenting a bock beer and am entering the lagering phase. This is only the second lager I've done and I have a question on how fast I should drop from diacetyl rest temp (65 F) to lagering temp (34 F). Some sources say 1-2 deg F per day, others 3-5 deg F per day and still others cold crash to lagering temp in one shot. What is the best practice?
Also, if it takes me a week to drop to lagering temperature, do I start the "lagering clock" at the start of the temperature drop or the end?