Good info @flars. I’m going to quote the info here. My MO has been a process like B. I have seen those kind of lag times. Even longer in a few isolated cases.
That lag time, if I’m honest, has made me consider something more like A but I couldn’t start that high and bring the temp down in 12 hours without some sort of refrigeration unit. I can however chill to about 60 very quickly and then get into the mid 50s overnight. That’s what I’m going for today.
Quoted from White Labs wesite posted above by @flars
What temperature should I pitch a lager yeast?
“Question: What temperature should I pitch a lager yeast?
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 50-55°F after the start of
fermentation. The yeast should be pitched at 66-70°F. Once you see
active fermentation, bring the temperature of the wort down 10° per 12
hours until the desired temperature is reached. 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°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, pitching the next size up (a 21BBL pitchable for
15BBLs, for instance).”