My Munich Helles is happily fermenting.  The smell lager yeast puts off is quite interesting…  Nothing like an ale.  The following is the schedule I will be using.  It ended up lining up perfectly with my next homebrew club (unyha) meeting.

4/12pm – 50 degrees, beer placed in fermentation chamber.
4/17pm – 53 degrees
4/18am – 56 degrees
4/18pm – 59 degrees
4/19am – 62 degrees
4/19pm – 65 degrees
4/23am – 60 degrees
4/23pm – 55 degrees
4/24am – 50 degrees
4/24pm – 45 degrees
4/25am – 40 degrees
4/25pm – 35 degrees
4/26am – 30 degrees
4/30 – Rack to keg @ 10.5psi
5/7 – Ready to serve