Starter temperature for lagers.

Don · Post by **Don** » Wed Dec 09, 2009 7:47 pm

I'm making my starter for my lager this weekend (just a standard American lager)
and since my fermenter is empty right now I thought I would keep my larger starter at the same temperature as I plan for my beer (48 F).
The range on Wyeast #2007 is 56F to 48F.
I am going to keep it at 62 until it takes off, later tonight or tomorrow AM, then slowly drop it down to 48.
Has anyone heard of this or see anything wrong?

All inputs are welcome....

sirgiovanni · Post by **sirgiovanni** » Wed Dec 09, 2009 10:34 pm

From what I've read, optimum yeast reproduction will better take place at higher temps than that but yeast can be shocked, affecting attenuation, if you pitch at different temps with the yeast vs. wort. So I've read concerns either direction. I know that doesn't help much but with that info I would probably be more inclined to make a starter at higher temps and chill to decant, then pitch at that cooler temp.

Don · Post by **Don** » Thu Dec 10, 2009 5:11 am

What I was looking at is this is such a light beer I was trying to keep any unwanted flavors away by not fermenting the started any higher than I needed.

Anyway it seems to be working nicely at 55 F now and maybe I'll keep it there, and not take it any lower, till I'm ready to use it on Saturday.

sirgiovanni · Post by **sirgiovanni** » Thu Dec 10, 2009 7:08 am

Gotcha. I definately don't make a lot of lagers so not much to offer. But FWIW I always decant off the fermented wort from my starters except for just enough to mix the trub back up. I just put it in the fridge for 24 hours after it has finished activity, decant, mix what's left good and pitch.

Don · Post by **Don** » Thu Dec 10, 2009 7:29 pm

sirgiovanni wrote:Gotcha. I definately don't make a lot of lagers so not much to offer. But FWIW I always decant off the fermented wort from my starters except for just enough to mix the trub back up. I just put it in the fridge for 24 hours after it has finished activity, decant, mix what's left good and pitch.

Yes, I do the same, unless it a big beer and I need a little more in the carboy.
Thank for the input.
I never know if something works or make the beer better or worst unless I try something new once in awhile.
My neighbor used to love and come over and drink up all my mistakes.

I left the refrig at 55 and my starter look good. I went ahead and started it a couple of days early just in case..
(Do you know Justin Case)

sirgiovanni · Post by **sirgiovanni** » Thu Dec 10, 2009 9:29 pm

Definately met him a few times.

Don · Post by **Don** » Fri Dec 11, 2009 6:01 pm

Unplugged the stirplate after 48 hrs.
Starter seems to be growing as normal.

Will slowly drop the temp down to 48 and decanter off before pitching in the beer on Sunday.

Chris Norrick · Post by **Chris Norrick** » Sat Dec 12, 2009 12:41 pm

I remember an interview with the owner of Gordon Biersch on the BN and he says his german larger starters are the same temp as the main ferment temp, fwiw.

Don · Post by **Don** » Tue Dec 15, 2009 4:53 pm

Thanks, with such a lite beer any off flavors will show up, and I was looking at minimizing any. It just make sense that if my starter was keep at the same temp as the beer it might minimize any off flavors.

I hate making light beers anyway, they are are a lot of work and there not much taste to them.
It's just I've been making a lot of big beers lately I just wanted to prove to myself I can still make one.

Next up Imperial Stout......

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Starter temperature for lagers.

Starter temperature for lagers.

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