Probably a dumb question, but when it comes to making a starter for a Lager yeast, is it done the same way?
Going to try my hand at using a California Lager yeast to make a Pilsner Urquell clone. Figure if I put it in a glass carboy for fermentation, and put it on the concrete floor in my basement, it should be cool enough to ferment properly (14-16C), rest of the house the ambient temps are too high. Short of putting the AC on and the fermentor in the room with the AC.
To the other extreme, after the Pils, going to try my hand at a Saison, and got some Yeast Bay Wallionian Saison Yeast, and it is supposed to be fermented at 25-30C