In preparation for my fist 5 gallon batch (belgian dark strong ale) I made a yeast starter with wyeast 3787. Mr. malty said to do a 3.6L starter intermittent shaking. I used a 1 gallon glass jug thinking i would have enough head space, but after shaking it once to give it oxygen it overflowed quite a bit. After that i didn't shake it anymore. The starter continued to ferment overflowing with foam for most of the time until it finished. Also the foil came off a couple times leaving the starter open to air for a couple hours, not sure if it might have gotten infected with something. The starter is currently in the fridge, and i was wondering if i should decant and pitch it or have i lost way to many yeast cells when it was overflowing or it might be infected??