Yeast starter question

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Yeast starter question

Postby beermikester » Wed Jan 28, 2009 3:23 pm

I have some lager yeast that I harvested from a previous batch. I think I'd like to make a starter with it just to make sure I start with plenty for a new batch I am making.

I know this is a really stupid question, but I know that lager yeasts tend to like colder temps than ale yeasts for fermenting. Is this also the case with a starter? In other words, can I make a starter of lager yeast and keep it at room temperature (68 deg or so) until ready to pitch, or should I make the starter and keep that at lager fermentation temperature (52 deg)?
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Postby bacillus » Wed Jan 28, 2009 3:56 pm

It is not so much the process of growing the yeast aerobically that temp is an issue - these yeasts like to ferment glucose (no O2) at cooler temps (not oxidize or assimilate glucose as they would in O2) so you should be just fine at warmer temps!
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Postby brewsci » Thu Jan 29, 2009 3:06 pm

I would do the starter at room temp, then crash in the fridge for 24 hours an decant. That way you won;t be putting a lot of esters into your lager from your starter and your yeast will be closer to pitching temp than if they were at room temp
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Postby dblue » Thu Jan 29, 2009 11:45 pm

brewsci wrote:I would do the starter at room temp, then crash in the fridge for 24 hours an decant. That way you won;t be putting a lot of esters into your lager from your starter and your yeast will be closer to pitching temp than if they were at room temp


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