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.
Broken Leg Brewery
Giving beer a leg to stand on since 2006