Pretty much everything is covered here. I love lagers...actually thinking about doing lagers most of the time now as they're the beers I enjoy drinking the most. I keep trying to brew all of these oatmeal stouts and stuff and just get disappointed because they're not what I want to be drinking. Some of the best beers I've brewed have been lagers...I need to keep rollin' with that. Got a helles in the fermenter now...so excited for that.
I like to start the fermentation cold, around 48, let it roll for a few days, then increase the temp by 5 or so degrees, let it roll for a couple days more, then increase again 5 or so degrees. Then after a couple days I'll let it free rise to room temp, which is anywhere between 63 and 70 for another week, about. Good clean beers... Best beer I ever made was a schwarzbier I made a few months ago...damn that was good. Liquid Schwarz! (patent pending