For my pale ales my fermentation schedule is:
Pitch my yeast around 65 (I believe this is too low) and then I bring the temp down to ~62 using a temp probe on the outside of my fermenter covered with styrofoam (I'd assume it's a bit higher in the carboy). I let it sit at that temp until high krausen and then I start taking the temp up to around 68 @ 1f per day where I leave it for around two weeks.
Long Story Short:
Should I pitch @ 70 and let is sit for 12 hrs like the instructions state and then bring the temp down? will that create esters?
The reason I ask is I have somewhat of a lag from when I pitch to when I see bubbles come out of my blow off tube (24 hrs) There is definitely fermentation in the first few hours(light krausen on top of the wort) it's just not vigorous until 24hrs. I always have a blow out..
For my last beer 1068 I pitched a 1400ml starter and oxygenated with 1 lpm O2 for 4 minutes (inline as I drain the wort from the chiller)