The garage has maintained an unbelievably constant temperature that has been wonderfully healthy for the lager. Furthermore, I officially have fridge room for the five-gallon carboy for some cold secondary fermentation (also known as "lagering"). This is definitely going to be great.
A quick shoutout to my family for putting up with all of the equipment being everywhere. Aw who am I kidding? I'm supplying them with nearly endless delicious batches of suds between now and August. Not to mention the fact that we have more than enough room for this stuff. Man, this is going to be a good summer.