I've been doing yeast starters for a while, but now am going to jump into a lager. knowing i have to have high cell counts and need to pitch a big starter I am concerned about dumping a i gallon starter into a 10 gallon batch. I know i need to just pitch the slurry but how?
1) do I still step up my starters from 500 ml to 2000 ml to 4000 ml?
2) Do i actually let it ferment out and drop to do so?
3) do I cold crash the starter to drop it?
help......
I've read jamils stuff but I am a simple minded being and need it explained like "Yeast Starters for Dummies".