I was going to try to brew a Samichlaus beer this year. I read the article in Zymurgy and my homebrewing club has carried this tradition for years. I'm new to the club so I am not familiar with the beer. Is anyone here familiar with the Zurich Lager(WLP885) yeast from White Labs? I'm trying to figure out my fermentation schedule for this beer. What temperature I should start at? How long? Should I "ramp up" the temp? I'd like to free up my fermentation fridge for ales as soon as possible. I could possibly put this in my keezer after most of the activity has slowed down and raise the temp of my keezer to around 50 for a while. Do you guys have any suggestions on how to take care of this beer? Is it possible to bring it out of temp control to room temp after a certain period without negative effects?