Absolutely. Just be sanitary. As your working with cooler temperatures with lagers you do have more time. I would also recommend if you are going to do this to cool your wort in your brewing pot o/n then rack into your primary the next day before aerating and pitching. That will maximize the amount of trub that settles out including more cold break material so you will have very clean/clear wort to ferment.
Just my 2$ worth, when I make a lager, I cool it normally, pitch the yeast and leave it at room temp until I see signs of fermentation (usually no more than a day). Then, I will put it in the fridge to cool it down for primary fermentation.
You can do it both ways but the colder method is what commercial brewers do. For your first lager aerate the wort and pitch 1 1/2 qts starter yeast at room temperature to 70F wort and wait for signs of fermentation and then take it down slowly to 50 to 53F.
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier) Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone New toy: Blichmann 27 gallon fermentor
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