Greetings. Hard to explain so in the interest of brevity... My temp in the primary was about 78 when I pitched. Normally I wouldn't pitch this high but there was a problem with my thermometer which I only found out later when I checked it against another. I pitched the yeast at about 7:15 pm. I put it in a 67 degree closet overnight. There was bubbling in the fermenter the next morning at a pretty decent rate and I immediately moved it to the 50 degree cellar at 7:15 am. This is a German Pils. Did I cool it in time? I plan to leave it in the cellar for two weeks at 50 then lager around 38 for a month. Thoughts?