I'm attempting my first lager brew and will need to do a yeast starter for Wyeast's 2124 Bohemian Lager yeast. I will do a two stage starter following BS3's recommended numbers and refrigerate the starter between stages and before pitching on brew day. I'm curious about an ideal temperature to strive for during the yeast starter's active phase.
Both John Palmer and Wyeast's website mention 70 degrees (without regard to style of yeast) for a starter. Is that an acceptable temperature for both ale and lager yeasts? Wyeast's website lists a temperature range of 45 to 68 degrees for this strain - so would 70 degrees be unhealthy? Should the active phase of the starter ideally be held to the same temperature as the main batch fermentation - in the case of the recipe I'm following, 50 degrees?
Both John Palmer and Wyeast's website mention 70 degrees (without regard to style of yeast) for a starter. Is that an acceptable temperature for both ale and lager yeasts? Wyeast's website lists a temperature range of 45 to 68 degrees for this strain - so would 70 degrees be unhealthy? Should the active phase of the starter ideally be held to the same temperature as the main batch fermentation - in the case of the recipe I'm following, 50 degrees?