To really make a lager you should be roughly fermenting in the low 50's for around 7 days. Then, 48 to 72 hours at about 68, this is called a D-rest. Low 40's to high 30's for about 8 weeks in the secondary. Not to say your won't work, it's just not going to have that "crispness" of a lager. Yours at 66 will be more of a "steam" beer. California Lager (Wyeast Labs #2112) is a very good lager yeast. If you have a cement floor in your basement, you may end up with a little low temp in the secondary if you basement temp is 66.