For lagers, you will want to double the yeast pitch volume of an ale, and also pitch a few degrees colder than your target fermentation temperature and let it rise slowly until high krausen. This will ensure a much cleaner fermentation flavor profile with less esters. Lagers beers also take double the amount of oxygen in your wort! Extended lagering time is highly recommended to clean up any byproducts of fermentation and mature all the flavors.?