You followed the procedure that is promoted the most on internet forums and YouTube, don’t sweat it. It is the little things that can make a big difference and as you use a yeast over and over you will learn what you like in the glass. For 1.055 beers and under I learned to pitch 1 sachet S23 with the vitality starter into 58°F wort, let it build pressure natively and keep it in the low 60’s until high kräusen, it can free rise to the mid 60’s with 15+ psi on it after that. The starter gives the yeast a very healthy environment to hydrate in, no head pressure and slightly lower than room temperature during growth phase helps keep things squeaky clean before the increase in pressure keeps things cleaner. This makes quite a mature beer for it’s young age and doesn’t have a lot of mopping up to do in the lagering process. We are all still learning how to use pressure fermentation and get the results we desire, it’s an ongoing process.
I look at it in the same way I did golf for years. You start off making mistakes and learn how to get out of them. That way, once you are better down the road and you make a mistake, you already know how to get things back on track. Chances are I shouldn’t have started back up with a lager, but I also like challenging myself. And one batch in I have already learned more than I would have just brewed my failsafe porter.