So I'm in process of making my first lager, a munich dunkel. I made a proper starter, pitched around 45, let it warm to 49, and held it there for 17 days. I believe at this point one is supposed to gradually lower the temperature to the mid-upper 30s, but yesterday I was not thinking for some reason, and crashed it down to 36 in a matter of hours. Since I pitched cold, I never intended to do a diacetyl rest anyway, but that still seems very fast. While I will certainly RDWAHAH, I was wondering your collective opinions regarding the outcome. Will the lagering stage take longer? Shorter? Are there other effects? I'm also lagering in the primary carboy so the precipitated proteins stay there - any reasons for kegging it now? Thanks!