Just a quick update for today: I'm fermenting my Doppelbock at 50 degrees in my skeezy garage lager fridge. It had a nice fermentation going just 7-9 hours after yeast was added. I did do a stepped yeast starter for this one.
I have an old analog temp probe along the outside of the fridge to keep temps even. I plan to let this go until fermentation slows, then raise up for a diacetyl rest at 67-69 for a day or two. Then I'll transfer to a secondary and lager at 34 for a month or so. Serious delayed gratification on this beer!