Czech Pilsner - first pressure ferment

My first pressure ferment and also my second lager.

The brew was Saturday. I pitched yeast mid pour as per instructions. Temp around 23C.

I immediately purged it with CO2 and brought it up to 15PSI with bottle gas. It was then placed in my bath tub and flood with water. Over the next 24 hours the temps came down to 19C with a few excursions towards 20C.

The iSpindel is showing it has now settled out at 1009 (from an OG of 1041). The krausen has cleared and there are only a few bubbles left floatng. The spunding valve is bubbling once every few seconds.

I was going to leave it until the bubbling stops and the SG has been flat for 2 days.

The question is... what to do with it next?

I can: Keg it immediately, free up the fermentor and put the keg into the keezer to mature for a week or so.

I can leave it in the fermemtor at 20C for another week, although I would like the fermentor back.

I could move it to another ferementor and keep it in a fridge.

I know pressure fermenting should shorten the need for lagering, but I assume it will still not meet it's full clarify and cleaness for a few weeks?