Lager Yeast Starter Question

Got me an old fridge for making lager and want to try that out in the next month.

I'm thinking tempurature and conditioning of the yeast - so I am wondering if making lager starters at 70 degrees is OK?

By the way, thanks to all of the advice I get from you guys I am drinking some damn good beer these days and plan to be virtually store-free within a couple of months (except for sampling of course).

I usually do my lager starters at a cooler temp, but I suppose you can, but you'll want to cool it down for a day or two and decant off the spent wort before you pitch, otherwise you risk off flavors.

I usually make my lager starters at room temperature. After all, I'm not making beer, I'm growing yeast. After it's a huge starter that I've stepped up by adding more wort, and then it's fermented out, I put it in the fridge so it's settled out. Then I decent the spent wort. I remove it from the fridge to warm it to 48 degrees, I cool my wort to 50 degrees, and then pitch that ever so slightly cooler yeast into the wort. It takes off well, and I have no off flavors and rarely even any diacetyl.