In case you miss it in the other thread, I posted this:
from their FAQ section on lager temp pitching:
There are two different methods of pitching lagers. Brewers use each method with success, but every brewer has their preference.
The easiest method is (A).
A) Start the yeast warm and lower to 50-55F after the start of fermentation. The yeast should be pitched at 70 to 75 degrees Fahrenheit. Once you see active fermentation, bring the temperature of the wort down 10 degrees per 12 hours until the desired fermentation temperature has been achieved. This method works well without forming high amounts of esters because most esters are produced after the first 12 hours.
B) Pitch the yeast at the desired fermentation temperature (48-55 Degrees F). Lager yeast ferment well at this temperature, but they grow very slowly. If you are using this method, understand that you may not see signs of activity for 48-72 hours. If starting the fermentation cold, we recommend you make a 1-2 liter starter per 5 gallons, or if a commercial brewery, a starter 10% of the batch size.
You might find either one works, I would recommend option B. Seems most experienced brewers on this board choose this method and have great results. The only way to find out is try both and see what works. I would be concerned about the ability to cool wort down 20F before esters are produced. Maybe someone else with experience can chime in.
