That is one of my questions. I've got a split batch of Pils. Half is Urquell 2001, half is Bohemian 2206. Both fermented for 20 days at 48*F, then were moved to the laundry room where they could rise to 68* over the past week to clean up diacetyl. Tomorrow I plan to begin bringing them down to the mid thirties for the tertiary fermentation. What do you think? Should I rack them to clean carboys or leave them in the primary carboys? How long do folks like to run their cold fermentations? Seems like sometimes folks say they rack to steel. I'm assuming this means generally a corny keg. If you rack to a corny after the D-rest, do you pressurize the same as if you were carbonating or just to certain degree, or at all?
IMHO-Bring it back down to lagering temp so any residual yeast falls out and cakes, rack and lager.