Like most have said, I make lager starters in a gallon jug at room temp. Once it's done, I cold crash and decant. This helps alleviate any worry of "off-flavors" from fermentation out of the temperature range.
Additionally, Wyeast 2206 Bavarian Lager & WLP 833 Bock Lager are my go to strains! I've also tasted amazing beers using Wyeast 2124 Bohemian Lager. Enjoy!
« Last Edit: December 10, 2014, 09:48:41 PM by sambates »
Tap: Brandy Barrel Sour, Brett IPA, Tart Cherry Berliner, Sour Coffee Porter, Witbier, Helles Bock, Helles Bock Braggot, Strawberry "Nebraskambic," Raspberry Flanders
Secondary: OatRye Blonde, Plout Sour, Blueberry Ginger Sour
Primary:Belgian Dark Strong, Scottish Wee Heavy, American Session Wild Ale, Brandy Barrel "Lincolnambic"