« on: May 30, 2011, 11:06:20 AM »
Yeah, I really didn't word that too clearly. Thomas is right. For as long as you have the starter in the fridge, leave it under the spent wort. On brewday, well ahead of pitching time, remove it from the fridge, decant, and let it sit out and gradually warm up.
I never let my starters warm up before pitching. Right out of the fridge and into the beer. There's some amount of evidence that it's actually better to do that. At any rate, there's certainly no problem. That's exactly what I did with the beer I brewed on Sat. and fermentation stated within 3 hours.