1) don't freeze it and don't let it get above 55.
2) there's primary at 45-50 degrees F, diacetyl rest (which is a movement of the lager from the cool fermentation chamber to regular room temp when you've reached ~75% of your terminal gravity...for simplicity sake say 1.020...for 48 hours. Then you secondary and lager as close to 32F as you can get for 2 months. Then keg or bottle (reyeasting can aid in carbing faster) as usual.
3) primary is 3 weeks or whenever you reach 75% attenuation. Diacetyl rest is 2-3 days. Secondary lagering is 2-3 months or more. Bottle or keg as usual. (as an alternative you can secondary in a keg)
4) make a step starter 1 liter at a time 3-4 days in a row. Do it in a carboy, it makes it easier. Ferment the starter at room temp for optimal growth. Make the starter as usual, then 24 hours later either decant spent beer and add the next liter of starter wort or just add it to the first liter in the carboy and repeat until you have the necessary yeast count (see mrmalty). Then cool the starter and decant the spent beer and leave it in your fermentation chamber until you add your CHILLED wort to the carboy. Then shake like your life depends on it or use o2 if you have it.
5) primary 40, d-rest 60, secondary 27 or whichever temp freezes your beer. Then bottle or keg as usual. I hope this helps.