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.