Lagers are fermented with a yeast strain that works best at low temperatures, usually 45 - 60° F. This cold fermentation takes about three to four weeks, and produces beers that have a smooth, clean malt character. Making good lager is more challenging than making ale; it requires careful control of fermentation. Be sure to ferment your lagers in the recommended temperature range (see the individual yeast profiles). We strongly recommend making a yeast starter to increase pitching rates for lagers. If you want to brew lager-styles, but don't have cold temperatures, substitute a clean fermenting ale yeast such as Wyeast European Ale or German Ale. Also consider Wyeast California Lager, which retains considerable lager character up to 65° F.