Yes, patience seems to be the key... I started a lager in January and bottled it last weekend, I think... it got totally lapped by at least two ales. How are you going to control the temperature for fermentation? I built a little insulated box and put it against the foundation in the basement, and it hangs below 60 F.
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)