I am brewing today. My starter is krausening away upstairs on my new stir plate. I've been reading various posts about decanting the liquid off the yeast cake after chilling. At this point, the yeast are still in suspension. I don't have time to chill and decant. I'm making an American Stout in a few hours. Does anyone think pitching the whole 2000ml starter will affect the flavor of such a big beer? The DME I used in the starter is the same DME I am using the up the gravity of the all-grain recipe (my mash tun is not big enough). Any thoughts on off-flavors would be greatly appreciated. Thanks a lot guys!