I have a quick question about doing a starter for my first lager. I know when doing a starter for an ale you can run it at room temp (as long as within fermenting range) is this is same even for lager yeast which ferment at a much lower temp range? If it makes any difference I'm using the wyeast 2308.
My first lager starter
- Thread starter mattyb85
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
deepcdan99
Well-Known Member
Hey from MA. You want to keep it within the temp range for that yeast.
You can do the lager starter at room temperature. That's fine, and when it's done, stick it in the fridge so you can decant the spent wort.
deepcdan99
Well-Known Member
Really?, I always thought that would shock the yeast as it would be fermented at lower temps after pitching ...learn something new everyday.
Shock the yeast? I'm not sure I understand how that would happen.
When you make a starter, you're growing yeast and yeast grow/reproduce better in warmer temperatures. Cold crash the starter, decant the spent wort, and add the 40 degree yeast into 45 degree wort, and you've got a great start on a larger.
deepcdan99
Well-Known Member
By shocking, I just meant they would be used to propogating at a higher temp. I have always done my lager starters within the recommended temp ranges, thats great if I don't, my lager starters were taking too long to make. Thanks Yoop.
william_shakes_beer
Well-Known Member
Let's trade rumors a little more. (Can I participate? I moved from Billerica 15 years ago) I believe the published yeast fermentation temps are geared to produce the highest attenuation with the lowest off flavors. I also believe that higher temps and more oxygen will produce the largest volume of yeast in a starter in the smallest time. In a starter we're not making beer, we're making yeast. Since I'm not saving the starter beer, I dont worry about ferm temps or too much oxygen. Personally,I have never really monitored the temp of a starter. I just put it on my countertop and turn all the undercounter lights on. I believe its in the upper 60's.
No. It must be an error in measuring the SG, the volume, the amount of fermentables, etc.
OP
OP
mattyb85
Well-Known Member
I put in all the right grain. Measured the pre boil gravity and put in the pre-boil volume correctly and adjusted the gravity for temp. I'll try redoing everything making sure I'm using the correct brands/countries or origin
OP
OP
mattyb85
Well-Known Member
Also out of question how long should it take to see active fermentation in a lager? My fridge is holding at 52 F and i put the wort in there at 70 F cuz my water couldn't cool it any further. I did a starter with approx 350b cells
It is my understanding that lagers do not ferment as fast and vigorously as ales so you might not even see any activity in the airlock. Since you put it in the fridge at 70F the yeast will have gotten a headstart before the wort chilled to 52F.
