Originally Posted by david_42
I tend to pitch lagers at the warm end and let it cool slowly. If I pitch on a cake, I always hit the low end.
I don't do lagers so I cannot talk about that, but I hear that they take off slowly.
I do brew a lot of Belgians and that is a recipe for disaster. I did a brew and pitched it toward the high end of the temp range. The yeast took off and stayed hot for a long time before my fermentation chamber could cool it down. Total Fusel bomb. Also Belgian yeasts do not like to be cooled down after they start or you risk a stuck fermentation.
I guess it gets down to understanding the yeast you use and how it work best for you.