I have my first ever lager starter going at room temp in preparation for a Munich Helles next weekend. The yeast is WLP830. I want to crash it and step it up once more before next weekend.
Is there any special consideration when cold crashing a lager starter, since they like to ferment at colder temperatures? Or is it not a problem since all the sugars should be gone from growing the yeast in the first place?
I don't want to screw this up since the yeast cake is going to be repitched into the next beer, a Maibock.