Based solely on the instructions in Brewer's Best kits, I'm led to believe that lagering requires primary fermentation at something like 55 degrees F; then, after transferring to secondary, the temp should be brought down from 55 to something like 38-40 at a rate of 1-3 degrees per day.
Is this the case?
As an industrial automation engineer, I have automated a small chest freezer for fermentation purposes, complete with a 6" color touchscreen, trending graphs for 3 temperatures (chamber, brew, external), and even a couple of kitchen timers since this sits in the corner of my kitchen. I can specify "Go to temperature now", "Go to temperature, get there in X hours/days", or "Go to temperature at X degrees per X hours/days". I also added an automated outlet where I can plug a modified (lower power) $10 space heater in to bring the temperature up for aleing at 75-ish degrees when it's winter and I keep my house cooler than that.
Been in service since early 2012, works great. Just wondering if lagering really requires that level of control or if anyone knows the ramifications of leaving out the ramping and going straight to those target temperatures?