Wyeast German Ale fermentation got too cold

I have a brewPi setup to control my fermentation chamber, and somehow I either didn't save the profile or didn't apply it...I don't know. I checked on the beer temp after about 10 hours and noticed that it had dropped to 40* F. This isn't good. According to my logs it was between 40-50 for about 8 hours. I have since raised the temp to 64* F in hopes of waking them back up gently, and plan to drop it back down to 60* for 10 days once I see any hints of flocculation.

Now I'm not worried that I've ruined anything, but I do want to help out the yeast to get going as much as I can without causing harm. I used one Wyeast German Ale smack pack and made a small starter prior to pitching since I made 10 gallons of wort and not 5. Starter size was 1000ml water with a cup of DME boiled then cooled to room temp, pitched the yeast and set on a stir plate for 6 hours.

Anything else I can/should do? Or am I way off track and should pitch another smack pack?

 

I would pitch another smack pack and give the fermenter a good swirl. Your way underpitched for 10 gal.

 

Yeah I just checked out mrmalty yeast calculator and looks like I had the starter size right...just not enough yeast..whoops. It's been 32 hours since I filled the primary so I'll stop and get another yeast pack on the way home and make another starter tonight to pitch tomorrow morning.