Oktoberfest fermentation question

[BigNastyBrew]

So I got the first part of Krausen happening since last night, at around 71f. She's nice and strong. Split my 10 gallon into 2 fermenters going into a blowoff. I've heard of different fermentation schedules for this type of beer but I was wondering what the BN thought about what the best way I can get this puppy nice and happy. What's a good schedule here?

Thanks

* Used the White Labs yeast.

I pitch at 45 and let them rise to 49-50.

I had it there for the first day but nothing happened, cranked it up to 70 and it started within an hour.
I did slowly bring it back down to 60.

I learned from this forum that this type of non-activity can be expected because of the CO2 capacity of cold wort/beer. Since then, I've done 4 or 5 lagers and I never expect visible activity similar to ales for at least 3 days. Bottom fermenting. It takes a lot more CO2 to fill up the solution enough to push through and to the top. Be patient, my brotha.

I have been successful lately with my accidental schedule (discovered during a chest freezer power failure in a Vienna Lager fermentation). I know I've posted it before. I pitch at 45° and let it rise to 50°. After 2 or 3 days of krausen and airlock activity, I begin raising the temp 2° every 2 days until I get to 60°. At 60° I raise it straight to 65° and let it finish there. Then, I rack and crash to 30° for 3 weeks, then filter and carb it up. 7 week lagers.

They always turn out clean (so far).

[whiterussian]

I pitch at 45° and let it rise to 50°. After 2 or 3 days of krausen and airlock activity, I begin raising the temp 2° every 2 days until I get to 60°. At 60° I raise it straight to 65° and let it finish there. Then, I rack and crash to 30° for 3 weeks, then filter and carb it up. 7 week lagers.

When you say "pitch at 45° and let it rise to 50°", do you keep the carboy in the fridge and let it rise there or do you chill it to 45° in the fridge, take it out, pitch, and let it rise to 50° before putting it back into the fridge? Just a small point of confusion for me, since I haven't done lagers before.

[BigNastyBrew]

I leave it in the fridge the whole time. It will raise on its own slowly but surely (depending on ambient temp around the fridge.

I've also since changed my temp raising method. I let it go longer at 50° now.