Lager starter

[Bamsdealer]

When using lager yeast for a starter, should it be fermented at the same temp as the beer? Couldn't find anything on the topic.

Thanks in advance.

 

[Yooper]

Room temperature is fine- after all, you're growing yeast and not going to drink the spent wort. Since a lager starter is so big, I'd highly recommend decanting the spent wort. It's easiest if you put it in the fridge about 5 days before brewday, as lager yeast takes longer to fall out at fridge temperatures than ale yeast. And then just pour off the spent wort before adding it to your fresh wort.

 

[Bamsdealer]

Thanks. I wasn't sure how the yeast would react at room temp since they're a lager strain.

 

[Buna_Bere]

I listened to a Sunday Session episode on the BN with Dan Gordon from Gordon Biersch, and at Gordon Biersch they propagate their lager yeast at 48, same temp they ferment at, but they pitch at 45. Dan was saying propagating at higher temps caused mutations they didn't want.

 

[Hammy71]

I've done both. As long as you decant the wort like Yooper said, you should be fine. I would suspect that any mutations will be minimal on the homebrew scale. I have the luxury of being able to have my stirplate in my fermentation fridge. So, I usually just let the starter go to town in the 50s.

 

[TimTrone]

I've done both. As long as you decant the wort like Yooper said, you should be fine. I would suspect that any mutations will be minimal on the homebrew scale. I have the luxury of being able to have my stirplate in my fermentation fridge. So, I usually just let the starter go to town in the 50s.

Stirplate in the fridge? That's bad ass

 

[Buna_Bere]

Here's a link to Dan Gordon talking on the Brewing Network if you're interested

http://thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-11-06-05-Dan-Gordon-of-Gordon-Biersch

he talks about the propagating temps at 2:21:30 in.

 

[Bamsdealer]

Good info on pitching cooler than propagation temps. Basically, he says pitch a few degrees cooler then let it rise to fermenting temps, both with lagers and ales.