[Cliffs]

Like I said in my original post - you simply must pitch more yeast for a lager. It's not something you can skimp on. You wouldn't put half the amount of malt or hops or water in the recipe so why do that with yeast?

Raising the temp will work if you can't pitch more yeast but you might get some ale like flavors by the time you get the fermentation cooled down so, in that case, you should have just brewed an ale. And sometimes lagers fermented at ale temps just don't taste all that great, depending on the strain.

Making a starter is easy. It's simply making a small batch of beer. If you can make a large batch of beer surely you can make a small batch. But the dry lager yeasts available today are so good that if you don't want to mess with starters just pitch the proper amount of dry yeast and be done with it.

Do a search on "yeast pitching calculator" and use that as a guide on how much yeast you need to pitch for every batch.

Or skip the yeast calculator and do an SNS starter

does sns work for lagers too?

it sure does

awesome, just broke my 5l flask so this is very helpful