I made a 1500 ml yeast starter this past Sunday evening with 1 cup dme and a smack pack of wyeast 1412 belgian abbey. Was slow to start showing signs of fermentation, but got cranked up on Tuesday morning. It’s now Thursday evening and it’s still bubbling. I really need this to be a two-step starter because the og of my beer is going to be in the 1.080 range and my yeast pack was 2 months old (kept in fridge). My dilemma:
I need to brew on Sunday, but I’m leaving town tomorrow(friday) and won’t be back till Saturday evening. I don’t think the starter is going to finish tonight, Should I go ahead and cold crash, decant tomorrow morning and do the step up before going out of town? This is my first starter so I’m a little lost. Everything I’ve read said the starter would clear within 24-48 hours. This one seems to be the energizer bunny. Any suggestions always appreciated.
PS-My beer is an extract clone of Chimay blue, and I also have a dry packet of t-58 on hand for an emergency.