I have some saflager left over and want to get it going for another brew. Should I put the starter in the keezer at fermentation temps (50*) or at room temp (70*)?
You're making a starter with dry yeast? I guess that's worth doing if you're somehow stuck with one packet.
To answer your question... room temp is OK if you planned ahead timewise to crash cool and decant the spent starter beer, ~50°F for if you didn't and plan to pitch the whole starter.
+1...If you want after the starter is done (24hr or so ) you can put it in with your wort and let them equilibrate over night to 50ºF and pitch in the morning, this way you don't shock the little monkeys!
You're making a starter with dry yeast? I guess that's worth doing if you're somehow stuck with one packet.
To answer your question... room temp is OK if you planned ahead timewise to crash cool and decant the spent starter beer, ~50°F for if you didn't and plan to pitch the whole starter.
Not dry yeast. It is yeast that I collected from my last lager. It was dry at one time.
Lager yeast starter question
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