Originally Posted by brackbrew
I've never brewed any kind of lager beer before, though. What are some of the pitfalls to avoid. I keep seeing people post about diacetyl issues.
Small pitching rates are usually the main problem of most lager fermentations that went wrong. For lagers you will need a large (2 qt+) starter for lagers. Preferrably fermented out, so you can pitch only the sediment.
Keep temps below 55F. You can let it raise up to 60F towards the end of the fermentation.