So I brewed an Oktoberfest Ale yesterday and didn't realize that liquid yeast starters require a day or two after they are made to be added to the wort. So right now my wort is just sitting in my primary fermenter with the lid on and sanitized aluminum foil covering the airlock hole. What is the recommended limit to how long I can let the wort sit before adding the starter? Should I shake the fermenter prior to adding the yeast to make sure it's freshly aerated?
Thanks in advance, guys.