« Reply #20 on: December 10, 2014, 02:45:31 pm »
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, 02:48:41 pm by sambates »
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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"