Nice to hear, the yeast decide when they are done you can't decide for them. It was mentioned before but constant temperature is the key. Its when the yeast rise up to 70 and crash to 60 daily causes the most fermentation problems.
Us-05 will be able to ferment down in the high 50's it will take more time but as long as you give it plenty of oxygen it will get the job done.
If you are going to use a lager yeast I would want to be able to get the temp down in to the low 50's. Second you need to be able to store the beer at near freezing for a while to develop that crisp lager character.