Just as the title says. I have only brewed a handful of lagers over the years so this is somewhat unchartered territory for me. Yeast: Yeast 2124 Grain: German Pils Malt and maybe a touch of Victory Hops: Hallertau Mit all added during the boil and WP. No dry hops. Fermenter: All Rounder under pressure What is the ideal pressure to ferment? What temp to ferment? Kinda thinking 65-68 Yeast starter- the yeast I have was harvested from a starter I made during the winter so it's about 6 months old. Since I want to ferment at ale temps would I calculate the starter size based an ale?