[ukolowiczd]

I made a starter yesterday using Wyeast Trappist with a stir plate. Tonight, 24 hours later, the foam has receded and it looks all done. I'm brewing tomorrow and will probably pitch around 3pm (approx. another 24 hours). Question: should I stop the stir plate, airlock the flask and just let it sit until tomorrow or will the constant stirring not hurt it?

[tygo]

You could take it off the plate and pop it in the fridge so that you can decant the starter wort off before pitching.

[ukolowiczd]

You could take it off the plate and pop it in the fridge so that you can decant the starter wort off before pitching.

I wanted it to be super viable for tomorrow - thus 65F - like pitching a yeast cake, so I don't want to chill it.

[denny]

You could take it off the plate and pop it in the fridge so that you can decant the starter wort off before pitching.

I wanted it to be super viable for tomorrow - thus 65F - like pitching a yeast cake, so I don't want to chill it.

Actually, chilling it will help preserve viability because when the yeast is cold it won't be consuming its nutrient reserves as quickly.

[tschmidlin]

Listen to Denny.  Chill it and decant the supe, suspend it with some fresh chilled wort and then pitch that.

[cheshirecat]

Sometimes I will make my starter then pop it in the fridge. The day of I will decant then just before I start brewing I will add about 500mL of starter wort and put it on my stir plate. Usually by the time I am done it is at high kraeusen and I pitch it. If it reaches high kraeusen before I am done I will just turn off the stir plate.

To be honest it doesn't seem to help all that much (at least not that I have noticed). But doesn't hurt either and I don't mind the extra step.