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Old 09-27-2010, 05:02 AM   #1
Wino24
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Oct 2009
Long Island, NY
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Hi all... I plan on doing my 1st lager soon and have a question about the starter. When making the starter do I make it at the temp it's going to ferment at or at room temp? .... More stupid questions to follow.. ) Thanks

 
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Old 09-27-2010, 07:48 AM   #2
jaja
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Jan 2009
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Room temp is fine, you are making yeast not beer ;-) Chill and decant it anyway so you pitch just the yeast slurry.

 
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Old 09-28-2010, 01:26 AM   #3
jason.mundy
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Jul 2007
Ellettsville, IN
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Room temp is fine.

jaja said your making yeast, not beer. But sometimes you can do both. I started with a 2L WLP833 starter. With it, I made a 5gallon American lite lager. I pour off 500ml of the yeast cake for a Munich Dunkel. The Dunkel made enough yeast for the Doppelbock.
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Old 09-28-2010, 04:43 PM   #4
Shooter
Almaigan Brewing Co.
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Dec 2008
Dublin (No, not that Dublin)
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As noted above, you'll need to make a big starter if you want to pitch the right amount. I just started growing up the yeast for my first lager, brewing a bock on Saturday. I've stepped it up a couple of times already and will be stepping it up again to two gallons tonight. Man, these lager starters take some work!
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