I had planned to brew Mar 21st but other things came up, and I had already smacked my pack of Wyeast Irish Ale. So, I made a starter.
I let the starter go and ferment @ room temp for approx. 48 hours & since then it has been in the fridge with sanitized foil on the mouth.
I plan on brewing tonight - I can just pull this out of the fridge and let it warm to room temp and pitch, right? I plan on pouring off a lot of the wort on top and just pitching the slurry...
Please point out any dumb mistakes I may have made before I get started with the brewing. Thanks!