I usually drop the temps in primary (3 degF) per day. Once I hit lagering temps, I rack to secondary and lager in a carboy (or keg). I prefer to keg my lagers, so I usually don't worry about the yeast. But I did add a small amount of ale yeast the one time I did bottle an Oktoberfest.
Primary #1: Ice Shanty Bock #2: Empty
Secondary #1: Berry Rhubarb Wine #2: Black Currant Wine #3: Empty
Kegged: Hidden Lake Nut Brown, Border Crossing Vienna
Bottles: 2H IPA III, Carmel Apple Cider, Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: ??