To Drop or not to Drop

I brewed a Marzen over the weekend w/ WLp820 now I'm Wondering what direction should I have followed, everything I read about brewing a Lager
says to pitch low and raise to fermentation temp. But on the WL label it says to pitch at room temp. and after fermentation starts Drop to 55 Deg.

I did an Oktoberfest a while back with WLP820. I pitched low and let it rise to my fermentation temperature...came out great!

You pitch warm and drop when fermentation starts IF you're not making a starter. Pitching cold without a starter puts a lot of strain on the lager yeast and creates fruity off flavors.

But it's better to make a starter and aerate, and then pitch cold.

I did make a starter so I'm thinking now that's what I wish I would've done, I pitched at room temp. than droped, the fermentation is very active But I guess I will see what happens.

Check out this wiki link:

Fermenting Lagers - Home Brewing Wiki

It addresses this post.

One more Question, I forgot to add my irish moss do you think it will clear the same after lagering? And Thanks for the feed backs.

I think it will clear up fine after lagering. Since you did pitch warm you will more than likely have quite a bit of esters in there. It is pretty common with lager yeast and was quite evident in mine, even after pitching low. Don't forget to do a diacetyl rest when your fermentation is about 75% done by slowly raising the temperature up to 65 over several days and then back down. This will really help to clean up those flavors. I tasted it before and after the rest and it's amazing how the flavor changed.