I make my lager starters at 46F and pitch into 45F wort, ferment for 2-3 weeks, D-rest and then work down to 32F degrees for lagering. I have done a lot of reading about making starters at room temp or at lager temps, and prefer making them at the same temps that I am fermenting at. So far my lagers have been crystal clear, crisp, and tasty.
: NB Caribou Slobber
: Double Eagle clone (Rock Yard)
: AHS Anniversary IPA
: Heineken clone