Why did you refrigerate so soon? I typically leave my starters on the stir plate until they ferment out.
I have posted this information many times, but allowing a starter to ferment out before pitching it is not a good practice because it places the cells in a state known as quiescence. Yeast cell undergo survival-related morphological changes in preparation for quiescence that have be reversed after being pitched. The need to reverse these changes coupled with less complete ergosterol and unsaturated fatty acid reserves results in increased lag time and O2
High krausen marks the end of the exponential phase. All reproduction past this point is for replacement only
. As the mother cells share the ergosterol and UFA reserves that were synthesized during the lag phase with their daughter cells and their daughters share their ergosterol and UFA reserves with their daughters and so on, allowing a starter to proceed past high krausen wastes ergosterol and UFAs. Pitching at high krausen preserves these compounds and shortens the lag phase. It also reduces the O2
demand upon pitching.