Lager starter question

[SpecialEd]

So I am brewing my first lager tomorrow. When I make the strter for the yeast do I want it at fermentation temperature (45-50 degrees). And with that cool the wort down to 45-50 degrees as well, then pitch? Or do I keep the starter at room temp, pitch yeast into room temp wort, and then cool the whole setup to 45-40degrees? Thanks all.

 

[Kaiser]

So I am brewing my first lager tomorrow. When I make the strter for the yeast do I want it at fermentation temperature (45-50 degrees). And with that cool the wort down to 45-50 degrees as well, then pitch? Or do I keep the starter at room temp, pitch yeast into room temp wort, and then cool the whole setup to 45-40degrees? Thanks all.

Depends on the size of the starter and thus the amount of yeast you are going to pitch.

Because it's your first lager. I'd say get the starter going at room temp (68-70 *F) and pitch at a temperature in the mid 60s (65 *F). Once you see activity (low Kraeusen or bubbled) cool it down to 50*F and let it ferment there.

Kai