Vittles vaults here as well.
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Pitch a lot of yeast, what Mrmalty or another calculator says. I pitch lower than fermentation temp and let it rise to the 48-50F target and maintain that. When 1-2 Plato above final, I do the D-rest, then if the sample is free of diacetyl, crash it to lagering temperature, -1C.
With big pitches, nutrients in the boil, and plenty of O2 I am crashing at about day 7 or before for a 1.050 + lager.