after further reading, it looked like everyone was shooting for a 54f ferment temp by dropping to 50f and relying on the yeast activity to bring it to 54f
My fermenters have SS coils inside for temp regulation, so I just set the PID for 54 and it pretty well stays at 54.
I would post pics of the rig but the system won't let me yet
I'll have to contribute some more.
Anyway, I wouldn't mind giving the accelerated method a shot, but with decocted mashes I would want to be SURE the yeast was finished and not just tired...
I dropped another 3 smakpaks of wyeast in this morning and now have activity; I'll be CERTAIN to use a HUGE starter next time I do a Lager!
S~