When should I rack my Lager to a secondary?

Lagering a 1 gallon batch right now (first lager ever).  Today it will be two weeks in the primary.  I am still getting getting bubbles every 6-7 seconds.  Not sure if I should let it go longer until I am only getting a few bubbles per minute and then transfer to a secondary, or if I should get it off the original yeast right now?  What do you guys think? 

What I do is at the point your at now is I raise the temperature and start Diacetyl Rest. When that is finished I lower the temperature to Lager temperature for a week, then I rack it and Lager for three more weeks.

prj28 said:

What I do is at the point your at now is I raise the temperature and start Diacetyl Rest. When that is finished I lower the temperature to Lager temperature for a week, then I rack it and Lager for three more weeks.

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So you don't transfer to a secondary at all, you just rest it, then lager for a week,... then rack it to bottles/ keg?  I'm a little nervous because I made a 5 gallon batch of a Belgian last year that ended up being ruined... tasted like medicine.  I am guessing it may have been because I left it in the primary too long ( to long yeast contact maybe?). 

prj28 said:

I lower the temperature to Lager temperature for a week, then I rack it and Lager for three more weeks.

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You must have missed that.

Thanks for your help prj28!