Maybe a stupid question, but couldn't find the answer.
Does a yeast starter for a lager need to ferment at lager temps? I know it needs to be close to the temp of the wort by the time it's ready to pitch but while the yeast are multiplying, does it need to be kept cool?
All my starters, including lager yeast, are done at room temp and work out fine. That's not to say you couldn't drop the temp a little for lager strains if you have the means, but I wouldn't drop them to full fermentation temp.
Whiskey's too rough, champagne costs too much, vodka puts my mouth in gear
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I"m just about to begin lager starters (one stir plate, one jar) from harvested 2124 slurry. It's all on my kitchen counter. After 24 hours, I'll crash both to 35*F until Tuesday. Just before pitching, I'll decant and let them warm enough so that they are fairly closely matched to the 48*F wort I'll pitch them on.
__________________ Good Temp Control -----> Happy Yeast ------> Tasty Brew