Starters- Ferment at ambient temps or strain specific temps

[Yakman619]

Hi,
I've finally acquired the equipment needed for a proper fermentation chamber and I can finally produce my first lager here in sunny San Diego. I understand that it is important to have a solid starter (which I have never done) for a lager due to the low fermenting temperatures so I have the following questions: 1) Do I need to ferment the starter at the recommended yeast temperature (I.E. 55 degrees) or do I let it go at ambient temperatures 2) Is it imperative that I use the same fermentable (similar/same grain bill) in the starter that I will be using in the brew itself? Thanks for the input and advice.

[Klickitat Jim]

1. No, but you might want to chill it afterwards to get the yeast to settle, then pour off the spent nasty starter wort

2. No, definitely not. Shoot for about 1.030-1.035 starter wort. I use 5 oz light dme in a half gallon. Convenient numbers to remember (5 in .5) by the way I make mine in advance by putting it in hakf gallon canning jars and running them in my preasure canner for 15 minutes. I spend a day doing that and make enough for a year. I have 24 half gallon starter worts on hand right now.

[JoeBeer100]

I recommend going to mrmalty.com for yeast tips and such. He has a question and answer article all about yeast starters here: http://www.mrmalty.com/starter_faq.php

You're on the right track with going for proper pitch rate and temperature control. Those 2 things alone are just about the biggest and best things that you can do for your beer.

[Yakman619]

1. No, but you might want to chill it afterwards to get the yeast to settle, then pour off the spent nasty starter wort

2. No, definitely not. Shoot for about 1.030-1.035 starter wort. I use 5 oz light dme in a half gallon. Convenient numbers to remember (5 in .5) by the way I make mine in advance by putting it in hakf gallon canning jars and running them in my preasure canner for 15 minutes. I spend a day doing that and make enough for a year. I have 24 half gallon starter worts on hand right now.

Thanks again, Jim. I like your idea of having starter wort on hand! That's something I'll have to add to my process, I'm sure its well worth the time spent on prepping them.

[Klickitat Jim]

Its super easy if you have a big pressure cooker/canner. Mine holds 4 half gallon jars. The hardest part is getting the dme dissolved so its not clumpy. Another tip is to add a little yeast nutrients. And once the jars are cooled I give them a shake to kick loose the hot break so it settles to the bottom.