So Wednesday night I made a 2L starter for my yeast that I planned to use today. It sat on the stir-plate all Thursday and i took it off this morning to stick in the fridge to settle.
Now my problem come up that in about 3 hours I'll need to use this yeast...and I was going to take it out of the refrig and let it get room temp, but it hasn't stopped fermenting even while in the fridge.
I mean the krausen on it has grown and it hasn't really separated.
Should I just pitch the whole thing or should I decant like I normally do and just pitch what did separate...(which looks like a vial's worth, maybe a bit more)?
Oh it was a White Labs Belgian Wit - WLP400.