I have attempted a lager batch using san fran lager yeast, a high-temp and tolerant yeast. I used the wet t-shirt method to keep it cool (55 deg or so) during fermenting, and then put it in a 2ndary in the kegerator for a month at 45 deg or so.
Final gravity is higher, like 1.018, than any other brew I have ever done (ales mostly). I calc'ed the attenuation at around 66% (OG was 1.054). I guess that is okay since the white labs page says 65 - 70% attenuation.
But it just sort of seems to have this sweet flavor like enough sugar didn't get fermented. I don't know. I did make a starter by the way. But I did not pump air or O2 into the wort, just shook it around.