German Ale Yeast Starter Question

[BugAC]

I just made a yeast starter with Wyeast 1007 German Ale yeast. The advised fermentation temperature is 55-65 degrees.

When letting my starter go, should i place it in my fermentation freezer at 65 degrees? or should i keep it around 70 - 72 degrees to let the yeast start, then put in the chest freezer?

Or, should i just keep it at a temp of 72 and don't worry about it, or keep it at a temp of 65 and don't worry about it?

I'm brewing tomorrow, so i want to get the starter right. This is my second starter made.

 

[TimTrone]

Eh, it's fine at any of those temps

 

[helibrewer]

Run the starter at room temp. If you pitch the entire starter (liquid+yeast), no real need to crash it, especially if you are using it tomorrow.

If you are going to decant the fluid off the yeast, you need an extra day after high krausen to crash the starter and settle it out.

 

[fxdrider]

I just made a yeast starter with Wyeast 1007 German Ale yeast. The advised fermentation temperature is 55-65 degrees.

When letting my starter go, should i place it in my fermentation freezer at 65 degrees? or should i keep it around 70 - 72 degrees to let the yeast start, then put in the chest freezer?

Or, should i just keep it at a temp of 72 and don't worry about it, or keep it at a temp of 65 and don't worry about it?

I'm brewing tomorrow, so i want to get the starter right. This is my second starter made.

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=150

The Wyeast website's German Ale Yeast page says that the temperature range for this yeast is 55-68°. It also says that "Fermentation at higher temperatures may produce mild fruitiness." If you're okay with the "mild fruitiness", then don't worry about the warmer temps. The site also says "Beers mature rapidly, even when cold fermentation is used", so if you decide to put it in your fermentation freezer at 65° or cooler, even better.
I just brewed a North German Altbier a week ago using this yeast. I set my temp controller to 62° at first. Fermentation was underway with 2 hours, and the temp. in the bucket shot up to 72°. I had to turn the controller down to 55° to get the wort to cool to 64°, which was as cool as it got until after the initial fermentation slowed down. It went fast, too - stopped bubbling after 48 hours. I thought something was wrong, so I took gravity readings after 3 days, and sure enough - it had finished! I left it in the primary until Friday (7th day) and took another gravity reading, just to make sure. Iracked it to secondary and in 2 weeks I'll keg it. It tastes great, so far.

 

[dragonbreath11]

Great yeast Wyeast 1007 is. Awesome for sudo lagers. Take note though, if you want a clear beer it will take 3 weeks minimum cold crashing without any fining agents. Notorious non-flocculator but the wait is worth it.