You can go into the upper 40's, but I wouldn't chance lower than that. The stuff that you have read about lagers "going into the 40's or even 30's" is talking about the post-fermentation lagering (chilling/aging) period. 48-54f is a good range for most lager yeast.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
Scottish 80/- Sweet Stout Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)