First 20 brews have all been Ales. Going for a Lager (style), Were going to brew a Kolsch this weekend. The yeast strain will be a Kolsch from Wyeast (2565) with a temperature range of 55-60 degrees (F). I will be preparing a 1 liter yeast starter to reach the target cell count. I also plan on using a primary for 2 weeks and a secondary for 2 weeks prior to cold crashing. Per Wyeast: "This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range." My questions are as follows: 1) We don't have a way to temp control fermentation. Our basement this time of year is around 62 (F) and the cold cellar is around 45 (F). I was planing on the Primary and Secondary (1 month total) both at 62 (F). Is this a good temp for both Primary and Secondary? Or should secondary be even colder? Edit 5:49 pm Eastern: With the primary and secondary fermenters sitting on the floor in the corner of the basement, the temp is around 56 (F). 2) should the yeast starter also be at the same temp as the fermentation? FYI, the grain bill and hop bill is: 9 lbs Pilsner malt, 1 oz. tradition hops at 60 minutes and 1 oz. Hersbrucker at 30 mins. Thanks in advance.