With all brews, ales and lagers alike I'm a firm believer in stacking the deck in my favor.
For lagers this equates to.
- A Big fat healthy yeast biomass. Plenty of yeast, don't worry about an over pitch. A big stir pate starter running at full blast. Decant off the crap and pitch the good stuff.
- Pitch cool. (I pitch at 48F) This is theorized to reduce the production of diacetyl diminishing the importance of a rest for this later on.
- Ferment cool. 50F
- Ramp when your close to terminal gravity. Visual clues and data will let you know when that is.
I just do a passive ramp My chamber is in a spare climate controlled room so after a couple of days it's at 67F.
- Taste for diacetyl. If none present, chill to 31F (that takes a while for 5 gallons. ~12 hours I'd guess)
After a day or so it's ready to be packaged/lagered in bulk. (many wait longer)
The former for me means kegging and subsequent lagering carbonation at 34F
If you bottle you can lager in bulk as close to beer freezing temp as possible or bottle, carbonate and subsequently lager at as close to freezing as possible.
Other option if you bottle is to lager in secondary (I would advocate for getting it off the yeast cake in this instance) as close to the freezing point of beer as possible.
Bottling later with a likely need for yeast at bottling.
Pitching/fermenting warmer will lead to off flavors. (taste your lager starter to test this hypothesis, aside from being oxygenated as all hell it will be an olfactory smorgasbord of undesirable esters.)
On the importance of warming and cooling. The former is not needed but can shorten the timeframe for maturation of the beer. Traditional lager profiles involve no warming. Dactyl reduces over time at cooler temperatures. Takes longer though.
Lagering warmer takes longer. Too warm and you won't get true lagering with precipitation of yeast and undesirable polyphenols.
Fermenting at 55F is too warm IMO. Into hybrid territory. I ferment my altbier at temps not much warmer that that.
I have no doubt that plenty of folks will disavow these points heralding their successes with simpler less restrictive methods. if the beer characteristics are as planned who could argue.
I have a very formulaic and preplanned approach to brewing. This approach seems to lend itself well to making lagers. I enjoy the results.
Typical lager fermentation (Ignore the primary secondary etc, all done in primary)
Here are two examples outlining my approach.
Helles
Dunkel
A Pilsner I have on tap now has a similar methodology.
German Pils
.