Originally Posted by pinkfloyd4ever
ya, about an hour after I posted I decided to go ahead and warm it to room temp and pitch the whole thing. I think I was freaking out a bit much, but I guess that happens when you're doing something new.
Anyway, the airlock was bubbling like a champ this morning.
Relax. You'll be fine. As long as your starter was not infected, any flavor contributed by the starter wort will be minimal. Say your batch was 5 gal (19l). Pitching a full 1L starter would give you a volume of 20l, meaning that your starter wort made up for no more than 5% of the total volume in your fermenter. If you leave your beer in the primary 2 weeks (or longer) like many of us on this board, your yeast will be busy cleaning up any off flavors/aromas (diacetyl, oxidation, acetaldehyde) in both your main beer wort and your starter beer.
I used a 1.5 l starter of WLP320 (American Hefe) a couple of months ago. Even chilled overnight, once I got to about 800ml in the flask, it became apparent that decanting was going to lose a bunch of yeast that were being kicked up into suspension again. I decided to take the risk and pitch the remaining 800 ml.
No off flavors whatsoever.