For malting your own grain, I doubt a lot of people here have done that. We buy it already malted, but that site could help you.
When you first pitch yeast in your beer, it's primary fermentation. After about one week, you usually transfer your beer to another carboy to get it off the sediment at the bottom. You do not add any other yeast. However, doing a secondary IS NOT necessary. You can leave your beer 1 month in the primary without problems, and then bottle it.
Lager vs ale
You can't use the same yeast for lager and ale. Lager beer are fermented in cold conditions (9 to 13 celsius) and ale are fermented at room temp (18-22 celsius). So if you want to do a lager, you have to find a cold place and use lager yeast. If you want to do an ale, just but it at room temperature and use a normal ale yeast (much easier). That site gives you strains of ale and lager yeast.