It depends on the yeast strain and temperature conditions, but you can expect fermentation with a lager to be done within four weeks. This is not a hard and fast rule. You may have fermentation that is done in as little as two weeks as well. We recommend a minimum primary fermentation at 48-50F for three weeks and a diacetyl rest for three days at 54F. For all lagers it is best to make a yeast starter 48 hours in advance to give your yeast time to replicate in preparation for a cold environment. Don't be alarmed if you don't see krausen (foam) for 2-3 days after pitching yeast this is normal behavior for lager yeast.
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