Brewed a Mexican Lager on March 20th. Pitched a very large starter of WLP940 Mexican Lager yeast. OG was 1.055. Started it at 48F, two days later raised it to 50F, four days later raised to 52F. Just six days later it stopped bubbling. Checked gravity. It's at 1.018 and 5.9% ABV (by my math). This is better attenuation than I was expecting and super fast. I've brewed this beer a few times before and it always took 2-2.5 weeks to finish...not 6 days. Was worried about infection, but the sample I took for gravity smelled and tasted fine.
Question: Should I keep it cold? It's at 54F now. Or raise it for D-rest, then lager? Does D-rest still work if it's done fermenting?