Yesterday I brewed my first double batch, a robust porter and an American amber. Using the same yeast for both. I usually make my starter the night before I brew. Didn't get home in time Tuesday night to get it done, so I got up early Wednesday morning and mixed up the starter and got it going on the stir plate. By the time both batches were done the starter wasn't quite ready.
I sealed up both batches into carboys and let them sit overnight while the yeast did it's work in the starter. Pitching it today.
My question is: How long is too long to wait before I pitch yeast? I know that you want the yeast in there doing its thing before other beasties can take over, but what is your window?