Starter questions

I made my first starter today for an Austin HBS American IPA OG 1058. Probably didn't need to make one for a 1058 OG but did anyway. I want to brew in 5-6 days, so I will place the starter in the fridge when it is done, warm it back up on brew day, and decant the liquid off before pitching the yeast.

How will I know when it is done or when I can place the beaker in the fridge, 24 hours 36 hours? Is it important to cover the flask with something dark while in the fridge? Yes I know the fridge light jokes, but the wife and kids practically live in the fridge so it will be on alot.

The short answer is that you starter is done when it sediments out. This normally happens at 16-24 hours.

IMO, making a started a week out is a bit much. Most people make them 1-2 days before brewing.

I never put hops in my starter, so it isn't necessary to keep it in the dark.

I do one day on the stir plate and one in the fridge.
You can also take a gravity reading from the decanted liquid.