If these are your first lagers, there are some different things will occur...such as rotten eggs smell or stinky sulfur, and a longer fermentation due to low fermentation temperature. Any yeast at lower temp will work at a lower speed, but the difference is that any Ale yeast will go dormant if go to low, but lager yeast will continue working but very slow, so you should expect to have a fermentation for 3 or 4 weeks and a following lagering time, that would suppose a long time.
I will try the following procedure in my next lager:
* Chill wort to pitching temp (48°-53°F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50°-55°F), and leave beer to ferment 5 days. (+5 days)
* On the morning of the 5th day (beer should be over 50% attenuated), remove probe from side of fermentor so it measures ambient temp inside chamber and bump regulator up 3°-5°F; continue raising ambient temp 3°-5°F every 12 hours until you reach 65°F then leave it for 2-3 days to finish fermenting and cleaning up. (+5 days = 10 days)
* On day 11, start ramping the ambient temp of the chamber down 5°F every 12 hours until it reaches 30°F and let it cold crash/lager for 3-4 more days. (+8 days = 18 days)
* Rack cold (and usually very clear) beer to kegs, put kegs in kegerator/keezer on gas, leave for a week, serve! (+7 days = 24 days)
I found it on brulosophy.com
Also, you should try using dry yeast W34/70, it has more viability, and considering that when fermenting lagers you need a lot of yeast, it will give you a good option, anyway, you would need a 2Liters starter for a 5gallons wort with this dry yeast.
Good luck