Will dry yeast do any good when brewing a lager or is it necessary that you use a liquid one? I am talking about making some kind of starter with the yeast, not just pitching it into the fermenter. ...
When fermenting a lager, what temperature should it be held at for best results?
After adding priming sugar and bottling a lager, does the temperature need to be raised (if so, for how long) to ensure carbonation?