positiverpr
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- Nov 14, 2007
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I have a 2 liter starter for my lager. I have let it fully ferment because i couldnt brew for 3 days. In order to drop out the yeast so that i can decant the wort- what temp should i cool the stater to? With ales, i usually have just cooled to 50's. I would guess that unless i cool to freezing the lager yeast will be slow to drop.