Any Lager experts want to give me some advice? I'm getting half-complete and conflicting advice from seemingly everyone I talk to- particularly around temperatures. Here's the process I think I should follow, with blanks where I'm not sure.

1) Make a 1 gallon starter with WLP885 (Zurich Lager Yeast)
a) I cool the wort to __ before pitching the yeast
b) I put an airlock on the jug
c) I let the starter sit at _ for _ days

2) I make the main wort
a) I cool the wort to __ before adding the starter
b) I aerate vigorously after the starter has been pitched into the wort

3) I let the wort ferment at 50 for _ weeks
a) if 50 is different than the temperature of the wort when I pitched the starter, do I crank it down 5 degrees per day or just go all the way to 50 in one day?

4) I raise the wort 5 degrees per day until it hits __ for a diacetyl rest, at which I leave it for __ days

5) I transfer it to a secondary and lower 5 degrees a day until it hits 33 degrees, at which I leave it for __ weeks

6) Before bottling, I raise the temperature back up to cellar temperature, 5 degrees a day

7) I add the priming sugar solution (and more yeast?) at cellar temp, bottle it.

I leave the bottles at cellar temp for __ days

9) I chill the bottle down to __ for __ weeks

Any advice? What am I missing?

I haven't actually done a lager yet, but I'll try to answer this from what I know.

1a/b) 60F, then cool no more than 5 degrees a day, until you're at your pitching temp (45-55F)

2a) whatever temperature your starter is at

3) 2 weeks, but really until your gravity is within a few (4-8) points of your target final gravity
a) it shouldn't be different, don't thermally shock your yeast.

4)60-68F, 24-48 hours

5) 38-40F for 10 days, then 32-34F for 2 weeks

...and thats all I know, I'm sure someone else can fill in the rest of the details.