I am going to do a Czech Pale Premium Lager next. I follow Mark's strategy of using a large vessel to shake the wort/yeast and then pitch the lot into the fermenter ~6 hours later.
What is the thinking with lagers? My thought is to step it up with 4 iterations, i.e.: pitch a pack of yeast into a quart of wort, wait till it is finished fermenting that, decant and go again, timing the last for brew day.
Am I missing anything? What do you do?