Beer tools recipes and fermentation instructions

[river water brewing]

I am new to this site (and brewing in general) but I love the details listed in the recipes. However I rarely see any notes about recommended fermentation schedules. For example for a lager (but the same question applies to ale recipes):

Primary fermentation for 2 weeks @ 55 degrees
Secondary fermentation for 4 weeks @ 45 degrees

How would a new guy go about figuring out the best fermentation for any given recipe?

[jawbox]

Fermentation is the brewers choice, there are no set exact temperatures and time. There are too many variable that would affect fermentation:
-Viability of yeast
-Yeast count pitched (see mrmalty for calculator)
-Temperature
-Adequate oxygenation


I would like to see a fermentation schedule just so I don't have to put that info in notes. As for fermentation schedules refer to any books you have, you can also go to wyeast or white labs site. They will have recommended temperatures for each of their yeast strains.

Jaw