I brewed a (Midwest extract kit) Oktoberfest lager a few weeks ago and transferred it to secondary last night after 48 hours of diactyl rest at room temp. I noticed quite a bit of suspended yeast as I was transferring. now that it's in the secondary carboy, I'm getting a ton of bubbling at room temp still. Also noticed quite a bit of yeast settled out. should I wait for fermentation to slow down, move it to basement temp, or move it to lagering temp? should I move it into another carboy because of the yeast at the bottom? I appreciate anyhelp, first time lagering. Thanks!