With a lager, I now let my starter go on the stir plate for about 24 hours, then I place in my chest freezer for about two days at 50 degrees, decant the starter, then pitch to my wort (which would be as close to 50 degrees as possible).
With an ale I am not too sure about the practice being the same since I normally would be pitching my starter into wort that is about 65-70 degrees. Would I do the same process: Make the starter, crash at 50 degrees, decant, but then allow the decanted starter to warm up to room temp before pitching?
I used to just pitch the whole starter without decanting and had great results, but now as I try to master the process I would like to pitch decanted starters to avoid any off flavors in my finished product.
Thanks for your advice