Originally Posted by menerdari

Would these instructions help?
Don't know what kit you got but this one sounds pretty close
Brewers Best Vienna Lager kit
http://www.ldcarlson.com/public%20catalog/Brewers%20Best%20Recipes/1005.pdf

Originally Posted by Skeptidelphian

Yes - to lager it you'll need to keep it at 50F for a few weeks if you want to do it right. It'll taste fine but lagering it will make it true to the style.

You can follow the instructions the others gave then. It's a straightforward and simple procedure.

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.