Was wanting to make a helles soon and like any lager it requires a larger yeast starter. I generally make mine in a gallon jug and swirl it every so often to kick the yeast up and this seems to work fine. Question is this, when making a starter for a lager should I put my starter in the fermentation chamber and let it grow at 50 degrees like I will the helles? Or 68 degrees like my other starters?
I think most do them at standard temp but some argue its better to do them at fermentation temp. I personally do them at 70-75 degrees like all my other starters. Just make sure to decant the starter before pitching.
I think that most folks just do it at room temp. I do not. If the yeast is meant to fermernt at 50 then I think that you should also start it there. If I make the starter at a lower temp I also drop the wort to that temp bnefore adding, I figure there is no sense in shocking the yeat first thing.