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?
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?