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So I'm thinking about trying my hand at a lager.  I have a refrig. in my basement I can use.  I think the only thing I have to buy is a temperature control.  Anyone with lager experience using extracts?  How long do they usually take?  What are some problems I might run into? 

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Some tips I have accrued.

1) Pitch big. You need to pitch about twice as much yeast into a lager than an Ale. Make up a big starter first.
2) Pitch at fermentation temp. Don't pitch the yeast at 60 degrees and then drop the temp to 50 degress. Drop to 50 and pitch a bunch of year.
3) If enough yeast is pitched, you should be done in 10 days. You can give it 2 week. Rack to a secondary or keg and let lager for a month or two. I never bottled conditioned a lager, so I can't give any advice on that. I

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