It's been a bit over 10 days since I started my lagers. I just raised the temperature of my fridge to 66°F for a diacetyl rest. The goal of this is to raise the temp enough to drive off as much of the diacetyl as possible while getting the yeast active enough to consume the rest. If the diacetyl is not driven off, the beer will have a butterscotch flavor. That is not desired.
After two days, I will rack to a 2° fermenter and start the cold temp lagering.