Is it necessary to do a yeast starter for lager yeast at the recommended lagering temp or is room temp ok. Have heard yes and no on this issue.
Room temperature is best for an ale or lager starter. The goal is reproduction of yeast cells. You can slowly bring the temperature of the yeast slurry to the temperature of the wort at pitching time to prevent shocking the yeast, for peace of mind, even though shocking the yeast isn’t thought to be an issue anymore.
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