antony
Well-Known Member
so I'm making my first lager on sunday (maibock) & I was going to get a starter going tonight with wl german lager yeast (1qt to 1 cup dme). I believe its best to leave the starter at room temp (70ish) but I was looking for clarification. also, i've read threads that call for larger starter (stepping up) that are begun at least a week before pitching.
questions: will 1qt starter be sufficient? do i have enough time to get going & pitch on sunday night? if i was making an ale i wouldn't be so worried but this is my first time with lagers....
any help would be greatly appreciated.
questions: will 1qt starter be sufficient? do i have enough time to get going & pitch on sunday night? if i was making an ale i wouldn't be so worried but this is my first time with lagers....
any help would be greatly appreciated.