Originally Posted by CatalinaBrewing
So, I've been brewing for a while, but just now getting into yeast starters. Should I take different steps with a lager starter than an ale starter? Do I leave a lager starter on the counter 24-36 hours prior to pitching like an ale? Or should I put my lager starter in my temp controlled refrigerator? Thanks for any helpful comments or tips.
You can make it at room temperature, but then put it in the fridge at 40 degrees or a bit lower for about 48 hours to crash out the yeast. On brewday, decant the spent wort, and keep it out of the fridge while you chill your wort. Ideally, you'd pitch 45 degree yeast into 48 degree wort, and then let it rise up to 50 degrees for fermentation.
You need a big yeast starter for a lager, compared to an ale. My last lager starter was 8 liters. That's why I decant- 2 gallons of spent oxidized wort is way too much to add to my beer!