Originally Posted by macabra11
With that ale yeast, ferment at 60º for a week, transfer to secondary, then lower your temp 5º per day until you get to 35º. Keep it at 35º for as long as possible (at least 4-6 weeks).
This a very general process. If the beer is not completely finished after a week, let it continue to ferment at 60F. Personally, I would recommend no less than 3 weeks at 60F in the primary. I am an advocate of not using a secondary, crashing the temp to 32F 2-3 days and then keg or bottle.
I would also use Mr Malty Pitching Rate Calculator
and select "Hybrid" from the "Fermentation Type." Try to get the starter to 60F and pitch into the wort at about 60F. I like to take the probe of the Ranco and tape it to the carboy, set it to the desired temp. with a 1deg swing.
You are going to get a lot of opinions on this...
I am not saying this is the best way to do it, but this is how a lot of people do it and I have made quite a few great lagers and hybrid ales this way.