I am brewing an Octoberfest this weekend and I have a couple of questions. I started a 2L yeast starter at 8am Saturday. I am hoping to add it to my freshly brewed sort at 8pm. Is 12 hours enough to get the yeast going? Also, the room I will be storing the primary has been fluctuating between 56-60 degrees. Over the next two weeks I could see it getting up to 64 degrees. It is a windowless unheated concrete room. Am I risking serious off flavors by having the primary at this temp? Will I need to make a swamp cooler?
Next year I am brewing this lager in April.