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Old 05-14-2012, 06:01 PM   #1
May 2011
eugene, Oregon
Posts: 178

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?

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Old 05-14-2012, 06:28 PM   #2
Sep 2010
Las Vegas
Posts: 651
Liked 11 Times on 10 Posts

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.

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Old 05-14-2012, 07:11 PM   #3
Mar 2010
Evanston Wyoming
Posts: 721
Liked 13 Times on 13 Posts

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.

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Old 05-14-2012, 07:51 PM   #4
Registered User
May 2012
Posts: 13,515
Liked 4216 Times on 2789 Posts

I do my starters at room temp. Then I cool my wort down to about the same temp, pitch the yeast and then start cooling to lager temp. This has always worked good for me.

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Old 05-15-2012, 12:35 AM   #5
Sep 2008
Posts: 2,061
Liked 180 Times on 135 Posts

Do it at room temp. Remember the goal of making a yeast starter is to make lots of healthy yeast and NOT something that tastes good. Just make sure you crash/decant before pitching.
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