I just got my ingredients to make my first beer that requires lagering..a Czech Pilsner. Normally, I make a 1000ml starter for my yeast about 24 hours prior to brewing but I don't think that is going to cut it for a lager...
Will 1000ml be sufficient for lagering or do I need to step up my starter?
If so, how big do I need to make it and how long/what temp do I need to let my starter floc out?
Should I decant or pitch the entire starter?
I am brewing extract and making a 5 gallon batch. Also, any tips/techniques about successfully lagering would be helpful as I have read about a lot of different techniques and am a little confused.
Thanks in advance
Will 1000ml be sufficient for lagering or do I need to step up my starter?
If so, how big do I need to make it and how long/what temp do I need to let my starter floc out?
Should I decant or pitch the entire starter?
I am brewing extract and making a 5 gallon batch. Also, any tips/techniques about successfully lagering would be helpful as I have read about a lot of different techniques and am a little confused.
Thanks in advance