I switched from ales to lagers in May, and just finished drinking my first keg. I have read everything I could find about temp controling etc. Ferment at the low end of the yeast range, which will take seven to ten days. Remove from chamber, let temp rise to 65 to 70 for two days, you will see activity pick up, then stall again. That's to allow the yease to finish up removing Diacytel and Aceldahyde. If you want, pull a sample to taste to make sure no green apple or buttery tastes. Rack to a sanitized keg for lagering. Then you can cool slowly, or go ahead and set in Lager chamber at 32 to 35 degrees. I took samples each week and low and behold after a month the beer was clear and tasted wonderfull.
I have about 6 kegs lagering now, and I like to hit them with about 20 lbs of Co2 each time I open the freezer up. They can absorb it slowly that way and by the time they are done they are pretty much carbed up. Or, wait the month, then carb up like an ale.
All the stuff you read about Lagers will sound daunting, but it's no big deal. I like to leave mine in the primary, and when ferm slows down to about one bubble per eight to nine seconds, remove it for Drest. Two days later, begin reducing temp. About one to three weeks later rack to serving keg, try to leave alone for a month. Best beer I have ever tasted.