Starter questions

[LoganO]

I put a 1L starter with 1056 on the stir plate Saturday night and was planning on brewing Sunday but something came up and I was not able to brew. About 24 hours later I took the starter off the stir plate and put it in the refrigerator at that was set about 40 degrees. I have always pitched the starter within 24hours of it going on the stir plate. I know you can cool and decant starters but I kind of remember hearing that you should let it go for about 48 hours if you are going to crash it down but can’t remember where I heard that. Will this starter still be good to use this Saturday or am I better of starting over?

[BigNastyBrew]

In my limited experience, I would say that as long as your starter grew to proper yeast cell count, I see no reason why it would be ok to warm and pitch on brew day.

[Todd]

I routinely pitch a starter from the fridge that's been there for days even weeks, as long as you are careful with sanitation, decant the pseudo-beer off the cake, and bring it to pitching temp you shouldn't have any issues

[LoganO]

That is what I was thinking. I just remembered that it needed enough time to go thru a full cycle on the stir plate before you crash or it is hard on the yeast and I wasn’t sure if the 24 hours was good.

[Dubba_Brew]

24 hours is more than enough time for the yeast to get going. I've done starters on Saturday night for a Sunday morning brewday... fermentation kicked off great! But like Todd said... just bring it up to pitching temp.