Fake lager questions

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Not sure how Bacchus do their lagers nowadays but back when I lived in SEQ they did everything at 19 degrees for 10 days then cold conditioned for 10 days, using dry lager yeasts. All turned out nice and clean.
 
Thanks for all the replies

Was going to go this route for a couple of reasons

On one hand I couldn't really be arsed making the big starter required for a lager

It's true that I can lager and ferment cool due to my fridge but was really looking for something that could ferment quickly and not have to have a super long lagering period.

A lot of fake lager recipes and discussion indicate Nottingham is quite good in achieving the goals mentioned above.
 
S189 works fine at 18 to 19

For my 1045 type beers (using dry yeast) I don't make starters and just sprinkle over the top of well oxinginated wort
 
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