I do have a fridge i can control but maybe its not as accrete as i need. Would a Dunkelweizen be what you have in mind? normally for a yeast starter I do 2 cups of water half cup DME bring water to 170 add DME then boil for 10 mins. How does a Dunkelweizen and a munich dunkel differ and what kind of yeast wold your recommend and how much munich if i decide to try a Munich Dunkel?
Couple of things: You probably should boil the DME for a couple of minutes at least (I go ten minutes) and a pinch of nutrient is recommended as well. Also, rather than just making an arbitrary sized starter check out the yeast pitching calc at www.mrmalty.com
. It will give you the approximate size starter you will need for every batch. Lager starters are generally 1.5-2 times larger than ales since you will be pitching and fermenting around the 50 degree mark.
A Munich Dunkle definitely a lager yeast but a Dunkleweizen you will want a good German Wheat beer strain such as WY3333 or WL300. It's just up to you what you want to brew.