I started by brewing 2 gallons, MR BEER. Now I brew BIAB still 2 gallons, ale usually. Is there a simple recipe for a lager that does not require raising and lowering temperatures during fermentation. Not out to brew medal beers. Is it possible to simply pitch the yeast on ANY lager, leave it and get a drinkable beer? My dorm fridge starts at 59deg down to 36 and can hold 2 mr. Beer kegs.