lager starters

Room temperature, usually.

 

Room temp, you are trying to make more yeast, not make good tasting beer. That statement assumes crashing and decanting the starter before pitching.

 

Room temp. Then crash for 24-48 hours and decant the beer off. Decanting lager starters is more important than ale starters IMO due to being grown at room temp.

Although my garage is 50 this time of year so often I'll get a big lager starter going in the garage and pitch it active 12-24 hours later. Don't worry about decanting as much if my starter is done cold.

 

room temp.

the initial temperature of the wort at the time the yeast is pitched is more important, and more fun to debate as well.

Cheers.

 

Growing the lager starter at room temperature will propagate the yeast more quickly. The lager yeast starter could be conducted cool/cold but you need to allow more time here.

Basically it is your choice here.

Cheers!

 

Room temp. Starters aren't for flavor, they're for makin` babies.

 

Hell, I do my fermentation at room temperature...the yeast don't mind and you still get a cleaner taste than ale yeasts. Until such time as I have a cellar or a top-opening freezer with a temperature regulator, that's how my life will be.

 

Which lager yeast strain(s) do you use?

Cheers!

 

Blonde Ales, you say?