Originally Posted by Shamrock28
Just to clear things up, lagering is defined as "Cold Conditioning"....With that said you could still use an Ale yeast and cold condition for a month and still have a great tasting lager?
Now that your mind is sufficiently blown I'll take a simpler approach to your question.
brew a lager-like ale.It will technically be an ale b/c you will have used ale yeast but it can have clean,low yeast imparted flavors like a lager.
I've done it with S-05 fermented at 62F and nottingham fermented at 58F.I believe it is important to ferment on the cooler range of the yeasts tolerance in order to keep down the esters and fruitiness that scream ALE though.