Any Lager experts want to give me some advice? I'm getting half-complete and conflicting advice from seemingly everyone I talk to- particularly around temperatures. Here's the process I think I should follow, with blanks where I'm not sure.
1) Make a 1 gallon starter with WLP885 (Zurich Lager Yeast)
a) I cool the wort to __ before pitching the yeast
b) I put an airlock on the jug
c) I let the starter sit at _ for _ days
2) I make the main wort
a) I cool the wort to __ before adding the starter
b) I aerate vigorously after the starter has been pitched into the wort
3) I let the wort ferment at 50 for _ weeks
a) if 50 is different than the temperature of the wort when I pitched the starter, do I crank it down 5 degrees per day or just go all the way to 50 in one day?
4) I raise the wort 5 degrees per day until it hits __ for a diacetyl rest, at which I leave it for __ days
5) I transfer it to a secondary and lower 5 degrees a day until it hits 33 degrees, at which I leave it for __ weeks
6) Before bottling, I raise the temperature back up to cellar temperature, 5 degrees a day
7) I add the priming sugar solution (and more yeast?) at cellar temp, bottle it.
8) I leave the bottles at cellar temp for __ days
9) I chill the bottle down to __ for __ weeks
Any advice? What am I missing?