Lager seems to be stuck

I brewed a noble pilsner about 8 days ago and pitched a packet of dry saflager yeast. I believe I made a mistake when I rehydrated the yeast at room temperature water instead of warm water, I didn't see much/any foaming after the 30 minute mark, but pitched anyway.

Action in airlock is very low, krausen formed about half an inch tall in 6.5 gal carboy but has now dissipated. I am regulating temperature in my keezer at around 50F (or whatever the package suggested).

Is my lager due for the trash? Or may this be normal and there is some hope?

Thanks!

 

1. one packet was likely underpitching, you probably should have used two
2. lagers tend to ferment low-and-slow. There's far less krausen or airlock activity (in my experience) compared to ales.

Have you taken any gravity readings? That's the only way to tell if it's fermenting fine or not. Don't try to judge it by airlock activity; you'll likely jump to the wrong conclusion.