Originally Posted by boo boo
Could you expand on your comments a little and give some examples.
Where I disagree with Palmer is his point about the fixed 10 degree delta temp between fermentation and lagering, and also the decreased lager times required is using higher temps in the secondary.
The BYO article first states 40*F as the upper end of lagering temp without associating it with fermentation temp, and then quotes Noonan (conveniently) mentioning that lagering times are to be linked with alc% rather than temp.
My own experience parallels the above.