homebrewandbeer.com

Never made a proper lager before, and am keen to make a European style lager. Just wondering about fermenting temperatures, and so on. What's the best temperature to ferment in primary if I'm just using a dry lager yeast? And what about after the brew has been bottled? Should it be kept at a lower temperature for a few weeks until carbonated? Can it then be stored like other beers?

Cheers,

Simon

Simon,
If you are using a lager yeast the magic number is 12C. Some might argue for 10C.
After bottling I'm not too sure. There are many here who can guide you through that process as there are quite a few alternatives depending on your equipment and capabilities.
Cheers