[quote=“flars”]You most likely have brewed and pitched your yeast starter so this is for future brews.
Allow two days for your starter to complete on the stir plate. Allow an extra three days before your brew to refrigerate the starter to settle the yeast to the bottom of your container.
On brew day warm the cold crashed starter room temperature. Just before you are ready to pitch decant most of the clear wort that is on top of the yeast, leaving a cup or so of the wort.
Swirl the yeast into the remaining wort and pitch.
Decanting most of the starter wort will negate worries of off flavors.[/quote]
Very sound advice, but just a few points from my experience… the yeast’s age and size of starter will determine how long it needs to ferment. I’ve had small starters with very fresh yeast ferment out in well under 24hrs. I’ve also had older yeast take 48hrs to start and another 48 to finish. These numbers aren’t set in stone and are very fluid.
Yeast strain will determine how long you need to cold crash. A wheat yeast like Wyeast 3068 can take upwards of a week or longer to drop most out of suspension and even then, the starter will still be cloudy with yeast. On the other hand Wyeast 1968 ESB flocculates so quick it clumps up while on the stir plate. This yeast needs little to no time to flocculate. For smaller starters 1L or smaller, I will usually just pitch the whole thing, skipping the cold crashing step.
Warming the starter on brew day is unnecessary. You can just decant and pitch it right into your wort. It will warm up and go to work without any issues.
Again, not saying what you wrote is wrong. I’m simply giving my input from my experiences.