when they say it is best to lager at "just above freezing" that is very confusing to me. The freezing point of water is 32 degrees, but without question the freezing report of beer or any other solution can be different. So I am going to go ahead and assume that it is best to get as close to the freezing point of the beer as possible and keep it there for weeks.
I was hoping to have this beer ready for a super bowl party, so I may only lager it for 2-3 weeks before I prime, bottle and bring it up to temp.
This raises a question that i have. Do you think it may be beneficial to put standard ales through a lagering process? I was thinking about trying a Maibock or octoberfest style beer using kolsh yeast or nottingham yeast, fermenting long and cold and then lagering for 2 months or so. Is this a good idea or a waste of time?