Call me crazy, but I do not subscribe to the pitch low, and let the beer rise to fermentation temperature school of thought. I used to do that, and all it did was delay the onset of fermentation. I pitch five degrees hotter than my fermentation temperature, and let the batch drop down to my target temperature. I brew some of the cleanest tasting beers of anyone that I know, so I am chalking that practice up to yet another brewing myth, or at least a brewing practice that does not apply to home brew size batches. I pitch lagers at 16C/61F and ferment at 13C/55F.