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Author Topic: First Lager Starter  (Read 1816 times)

Offline theDarkSide

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First Lager Starter
« on: January 09, 2012, 11:56:09 am »
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.

Thanks.
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Offline denny

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Re: First Lager Starter
« Reply #1 on: January 09, 2012, 11:57:17 am »
Not a problem...crash as usual.
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Offline tygo

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Re: First Lager Starter
« Reply #2 on: January 09, 2012, 11:58:21 am »
No special considerations.  I have noticed that a couple of lager strains take a little more chilling to form a nice compact cake on the bottom of the starter vessel.  Can't remember if I've experienced that with 830.
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Offline blatz

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Re: First Lager Starter
« Reply #3 on: January 09, 2012, 12:00:19 pm »
Quote from: tygo on January 09, 2012, 11:58:21 am
No special considerations.  I have noticed that a couple of lager strains take a little more chilling to form a nice compact cake on the bottom of the starter vessel.  Can't remember if I've experienced that with 830.

agreed - although I find 830 crashes the fastest of the 4 lager strains I have tried.
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Offline tom

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Re: First Lager Starter
« Reply #4 on: January 09, 2012, 09:29:50 pm »
Lagers need twice as much yeast as ales.  How big is your starter?
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