I'm about to brew my first lager tomorrow, so wanted to clarify one thing that I see mentioned a lot. Basically, quite a few sources say they chill the wort to 45°F, then pitch the yeast and let it free-rise to 50°F, then after 5 days or so raise the temp 2°F per day until 60°. What's not clear to me is what "free-rise" means. Does this happen in the fridge or outside it, i.e. after you pitch the yeast, do you just leave the wort at room temp until it rises to 50°F and then put it back to the fridge set at your fermentation temp?