FYI with the 830 yeast, when it does get rolling, it will thorw off a lot of sulphur. If you smell rotten eggs... That is actually a good thing! Do not be alarmed! Also, if you are used to doing Ale yeast, you will find that the lager yeast never really gets going like an Ale yeast. Ales tend to ferment "like sprinters", they go fast and finish quickly. Lager yeasts tend to start slowly, ferment with less activity, and take longer to finish out. (I usually allow the lager to ferement for two weeks vs one week for the ale).
In the end, I expect you will have a tasty beverage on hand, even with the longer lag time.
One other thought, with the long lag time, and likely under pitch, you may wish to do a diacetal rest to let the yeast clean up their by products from multiplying so much.