Hello everyone. Starter yeast question here. I am trying to make my first lager, an Oktoberfest. I have been talked into making a 2 stage starter. Here is where I am at. Tell me if I screwed this up royal. Made first batch with 2 litres water and 200 grams DME. Cooled to below 90 and pitched my yeast. Sat for a few days at room temperature them moved to a fridge at 55 for 3 days. Made my first attempt at “pouring off” to get to just the yeast. Made second batch with 1 gallon water and 400 grams of DME but no yeast and poured in what was left of the yeast from the first batch, which was very little.
So have I screwed this up royally?