PanzerOfDoom

Recipes 

Pitched from a starter yeasterday, had the starter in my lagering fridge at 52 for about a week with decent activity. Pitched to an Octoberfest I brewed Tuesday, had cooled the wort to 58 when I pitched.

I have some activity in the airlock but not like the robust activity a warm fermenting ale does. Should I just be patient? Is this a slow starter? I also believe my low pitching temps will result in a longer ferment.

What do the masses think?

Baron von BeeGee

Recipes 

Lagers just ferment slower. It sounds like it's doing just right.