Lager Yeast

Hello everyone, Im about to do my first lager and any advice would be welcome. My plan is to pitch 2 rehydrated packs of yeast at 15deg c. for 2 days then drop it to 10degc for 10 days.Then up to 18 deg c for 2 days. Then down to 3 deg c for 4 weeks. Does this sound like a good plan?
Also i will put a bit of yeast nutient towards the end of the boil and aerate the wort before pitching.
I have a 100g of green bullet any thought on the hop additions i can play with.
Thanks and cheers.

Sounds just about perfect mate, just the first step do the 15 but as soon as you see any activity, usually a 12 hours or a day or so start dropping it down. Its not essential but just in case it wants to take off, keep on top of it. As usual use your heart instead of set times. Cheers Finnroo, good to see ya mate!

Awesome Gash thanks . I get what your saying, when it wants to take off bring it down. Im getting ready at the moment to brew tomorrow may even do the over night mash. Cheers , really appriciate the help as always. takecare.

Well the lager is ticking along very well and i dropped the temp down from 15 to 10 on monday night.
its slow and steady and looks very healthy. A thick frothy krausen looks a bit different to a top fermenting krausen which looks a lot more compact and firm. Just a obsevation. So far so good with the lager. cheers.
Im wondering if fermenting appears to have stopped after say 1 week should i just leave it for the full ten days or what. just thinking. Um id probably leave it for 10 days . cheers all it awesome, brew on guys.

Lager yeast, yep leave it till most of the lager yeast smell is gone from a sample. Cheers mate!

So im on day 11 and fermentation is still going but at about a minute between airlock bubbles. Ive got this in a glass carboy so i havnt taken a sample. i could take the stopper off and have a sniff but dont really want to unless its nessasary.
Is the idea behind raising the temp when its finished or to finish it off.?
I looks really good and healthy.
Also, Im planning on lagering it in the primary, taking the air lock off and sealing it with clingfilm around the stopper.
Going very well cheers.

Yep I'd raise it, it will help it finish off and at the same time be cleaning up those nasty yeast aromas and flavours! Cheers Finnrooooooo!

Thanks so much for the quick reply, i ll do that now im out there kegging the beast, wee heavy strong. lol cheers

so yesterday i put the carboy of lager into the cold fridge at 4deg c. Its going to stay there for 4 weeks no less.I have thought about transfering to secondary but will just leave it i think. After 4 week s i will transfer to keg and condition with co2 for 2 weeks. Getting there cheers.

My suggestion would be never secondary after ferment is complete, no matter what the beer, think you made the right choice. Theres is mega info on the net about secondaries, mostly coming from the US and it is wrong, just dont it unless you really need to, lol sounds like a lecture lol but even the US heroes like John Palmer have changed their ways and dont recommend it. anymore. Oxidation is enemy number one. IF you want to move off the yeast when the brew is done, best bet is to package it and lager in the bottle or keg, which really is the best place. Cheers mate!