Well, if you're making a maibock, a lager needs a much larger starter as a rule. Are you making it the traditional way, as a lager? I start my lager starters about a week before, build it up so I have tons of yeast and let it finish. After it's finished, I chill it until the wort on top is completely clear, and decant that spent wort, then put it out at room temperature until it's 45 degrees. Then I pitch that into 50 degree wort.
For ales, I just make a starter and pitch it when the wort is at 70 degrees or so.