Remember, that's the fermenting beer temp which is ideal at 52F. Fermentation generates it's own heat so, I'd go 6-8 degrees lower ambient on your temp controller(unless you are using a thermowell probe right in the beer). Also, at the end of fermentation, I let the temp drift up to 60F to both finish off the fermentation and a D-Rest. I usually let it sit there like that from 4-6 days. Then I rack it to a keg and crash chill at ~34F with C02 reg set at 10PSI. In the past one of my problems if I did'nt put pressure on the keg, the beer sucked in the C02 headspace breaking the seal on the lid. I lager for 6 months. 6 months later, I carbonated it looking forward to Nirvana and all I got was liquid cardboard. It was oxidized to hell. From that point on, I either force carbonate or leave it in the fridge with pressure on it.