I've been working on my starter game and would like to ask for feedback on how I handled this weekend's batch:
Friday night I pitched a starter for a 10 gallon batch of Belgian IPA to be brewed Sunday. 3 liters, 2 vials, 1.032, stir plate.
Saturday I kept an eye on it and never saw it reach a really high krausen. I did see a thin layer of activity on the top, just not a real thick layer like I usually do.
Typically I'll toss the starter in the fridge at high krausen, but in this case I kept it on the stir plate through Saturday night, didn't fridge/decant, and pitched the entire starter.
What do you think? Would it have been better to refrigerate at 24 hours or did I play this the best way possible? I didn't want to refrigerate before high krausen (risk of negating the benefit of a starter), and I didn't want to have it chilling for less than 24 hours (risking an incomplete decanting and dumping active yeast down the drain).
I'm thinking this is a RDWHAHB scenario, again just looking to further dial in my starter game.