Should I make a starter

too close for missles, switching to guns
I don't know enough is the reason I chose this option...I usually make a starter unless it is only a small batch like a second runnings beer

 

It would be a very good idea to make a starter for a lager. From my perspective it is absolutely necessary to make a starter for a lager.

Cheers!

 

Assuming you're using a lager yeast (for a schwartzbier), and making more than about a gallon of it, yes, you should make a starter. You might check out one of the online calculators (lik Mr. Malty or Yeastcalc) to size it.

Frankly, neither of those locations/ambiemt temps sound great to me for typical lager strains. Do you have any way to control the temps? Or maybe use the garage with a strain that can go low. I haven't femented that low myself, so take it with a grain of salt.

 

I voted USA.

I havent brewed any lagers but from any reading Ive done, making a starter would be the smart choice. You also should give us more information such as the expected OG.

mrmalty is also what many people use to decide such issues.

 

Yea, and Ferm activity is just gonna spike the temp past that which could actually help in the garage scenario.

Doesn't it help to start it off warmer and drop it down once fermentation picks up? So he could actually start in the crawlspace, move to the garage and then USA. Though the temp variable could dip it lower and unemployment is still high. Try the guns or figure out a way to control your temp. 2 L all the way.

Make a starter, final answer.

 

You don't have the yeast yet, but you're planning to be lagering next weekend?

Are you just fucking with us, or are you really that clueless?

 

The answer is always yes.

 

IMO it helps the yeast, because they get to eat sooner, but not the beer, because the warmer temp isn't ideal for lager flavors, even at the beginning. Would anyone start an ale fermentation at 75F until it gets going, then drop it to 70F? Unlikely. I think the whole idea of starting warm and dropping is a crutch. But people do it, and some will claim they make great lagers that way.

 

“ …some will claim they make great lagers that way.”

And I am sure that some do make great lagers that way.

I personally pitch on the cool side but I really don’t doubt that great lagers could be made via a warmer start. The ‘trick’ to just let the beer start for a short period of time (e.g., 24 hours or so) at warm temperatures, and then get the beer down to lager fermentation temperatures. My preferred temperature to conduct a lager fermentation is 50°F.

Cheers!

 

Sorry, dude. That was kind of uncalled for on my part.

Anyway, make the starter the same way you would with ale yeast: room temperature is fine.

 

A key point of making a good lager is lots of healthy yeast. You will need almost a gallon of starter on a stir plate. Do you have a stir plate?

 

The question isn't so much should you make a starter. The question is should you pitch the proper amount of yeast, or grossly underpitch. I'd vote that you should pitch the proper amount of yeast. You can always get 4-5 vials/smackpacks and pitch that, if you don't want to make a starter. Or, you could go with the cheaper alternative and pitch 2-3 packs of dry lager yeast.

 

Then you need a really big starter.

 

See one of the calculators. Even without knowing the specifics of your recipe and freshness of your yeast, that's going to be way underpitching. It's important for the whole fermentation and cleanup process.

Edit: Maybe not way underpitching. With a low-end gravity schwartzbier, and extremely fresh yeast (like no more than a few days old), 2L of a shaken starter would still be underpitching, but not too severely. (Assuming 5 gallon batch.)