Originally Posted by kwingert
I would cold crash the starter, decant the spent wort, and just pitch the slurry at the bottom. If you do it ASAP and wait until late to pitch, it should drop out almost all the yeast.
I'm afraid the timing just isn't going to work out to do that this time. I'd want to give it at least 12 hours for the yeast to drop out before decanting (to avoid tossing out the less flocculent yeast cells), which won't be possible given our timelines and the fact that the starter is sitting on the counter at my parent's house right now.
I'll just have to RDWHAHB and remember to factor in some cold-crash time when we make a large starter again. On the bright side, since we aerated just before we pitched the yeast and haven't shaken it at all, perhaps the starter wort won't taste as bad as one that has been continually aerated...