I just bought More Beers temp controlled conical fermenter because I want to brew a classic German pale lager. I read the brewing classic lager article on the AHA site and it recommends fermenting your yeast starter at 50 degrees. I typically use a stir plate when making my starter, but don't have a practical way to keep the starter at 50 degrees. In order to maintain that temp couldn't I just brew the starter in my temp controlled conical and pour my cooled down wort in with it once my starter has reached a good yeast cell population? I'm talking about a 5 gallon batch. I've brewed with a California common yeast lager before since it is more tolerant to higher fermenting temps, but this time I want to use a more classic lager yeast. Any recommendations for a SMASH pale German lager?