As was mentioned, fermentation for lagers happens at 48-52 degrees or so (depending on yeast strain).
For lagering, I like the "colder and longer" method. That is, I like to lager at near freezing for about a week for every 8 points of OG. For example, for a 1.068 lager, I'd lager at 32-34 degrees for 8-9 weeks.
Broken Leg Brewery
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