Originally Posted by BigB
Yes, you will need to control the temperature of the refrigerator to fermentation temp. Ferement for 10 days at 50-52 F. Then remove to room temp of 65-70F for 3 days (diacetyl rest). Check your FG... Make sure it is done fermenting. Then you can transfer to a carboy or keg for lagering. Then put the secondary vessel into the fridge again and slowly lower the temp 2-3 degrees per day from room temp to 35 F. Once at 35, leave to lager for 4-6 weeks.
Some people don't transfer to secondary... thats fine, generally you will be safe.. But I worry about leaving my beer on the yeast and trub for 6 weeks. Also, some don't think you need to slowly lower the temp. But after reading "Yeast" by Chris White & Jamil Z, I always slowly lower the temp.
This is great help. Though it's going to make for an agonizing 6 weeks to see how it turns out. I'm sold on the gradually lowering of the temp.