Originally Posted by gauzzastrip
...you can do lagers now. In the first fermentation stage you'll want to keep a lager outside of the fridge at room temp for about a day or until it starts up a tiny bit, then stick it in the fridge around 40 degrees. I let all my beers sit for 2 weeks in primary to make sure they are done doing what they need to do.
Take your lager out and let it sit at room temp again for a day or 2 then rack it to the secondary.
With respect, I think there are three separate pieces of bad advice here. The first is with respect to pitching temperature. My own recommendation is to pitch the correct quantity of yeast at fermentation temperatures. I'm not sure why you would pitch at room temperature--if you pitch enough yeast, they will work at the proper temperature.
The second is with respect to an ambient temperature of 40 degrees. That's cooler than some (even most) lager strains will ferment. For newbie lager brewers the most common error is underpitching. Combine that with exceedingly low temperatures and you have a recipe for disaster.
The third is with respect to "2 weeks in primary." I've said it ad nauseum
in this forum but...your hydrometer, not your calendar, determines the proper time for your diacetyl rest. When you get down to about 8 points over expected FG, raise the temperature of your lager to 60 degrees or higher (room temp is fine in my experience) for a couple of days, then rack and start the lagering period somewhere around 32 degrees.