Lager stepped starter

[2much2spend]

I'm doing my first lager with a stepped starter and was wondering if I have to do a diyastil rest with it.

In using San Fran lager Frm white lab's and stepping from a 2ltr to a 3.5ltr.

 

[sp0rk]

I wouldn't bother with a diacetyl rest for your starter
Pitch it at the ferment temp, then do a D rest towards the end of your fermentation, lager and then bottle/keg
Palmer touches on this a little
http://www.howtobrew.com/section1/chapter10-4.html

 

[danestead]

In the above how to brew link it should mention starter temp. For all starters, ale and lager, you want to grow yeast, not create a good tasting starter beer. To achieve your goal of growing as many healthy yeast as possible, you should be fermenting your starter at room temp (about 20 degrees). The resulting starter beer likely tastes horrible however if you are creating a large lager starter, I'd be chilling then decanting most of the liquid so as to only pitch the resulting slurry. There's a great podcast on starters worth listening to on Brew Strong with Zamil and John Palmer.

 

[2much2spend]

Just reinforced what I was thinking but it's always good to be sure.

Yeah I will have to decant the spent starter just too have enough room for the next step. It's been on the stir plate for over 2 days now so I'll crash it then decant and rack on top new wort.

Thanks people!