I have finally managed to get John Palmer's book on brewing- everyone said this was the best book. But I am getting conflicting info on lager brewing. Palmer says all newbies make the mistake of fermenting too cold. He says you should "give the yeast a chance" - now all other posts and advice I have read is that the lager yeast (especially the bottom-fermenting strain that I am using) prefers a cold fermentation straight away in the region of 8- 12 degrees Centigrade! This is contrary to what Palmer recommends. Who is right?