"You're a braver man than I, Gunga Din."
"Gutsiest move I ever saw, Maverick."
My brew area temperature never gets below about 65F. I'd be afraid to do a lager yeast at that temperature.
I pitched yeast (WLP-860) @48F, fermented 5 days @50F, 7 days @ 54F, 7 days @ 65F for D-rest and spunding. Slowly crashed at 3°F/day down to 38F (3 weeks) by which time it was completely clear. Clean with very, very faint hint of sulphur. Pressure transfered @ 1 BAR to a sanitized, NaMeta/CO2 purged keg to let it rest in the kegerator before tapping.
Well, the wait got the better of me and only lasted a few days before I decided "just to take a 'sample' ", which of course became multiple 'samples'. Damn, that's a nice beer.