In your opinion, is the fridge step harmful or helpful? I get the argument that the starter (at least the stirplate ones) may have oxidation off-flavors or DMS, but if those are not present - is it better to pitch the whole active starter? Or crash, decant and pitch the 'sleepy' yeast?
Note - I usually decant, but today, following your advice of the 12-18 hour growth line, and confirming with a yeast count I just chucked in the whole thing into a dubbel. No off flavors detectable in the starter so I figured what the heck.