How to use runoff from today for starter foro 09/09/09 brew on Sunday

I'm using a gallon of runoff from my brew today (hazed and confused clone) for the starter for my 09/09/09 brew on Sunday.

Should I start the starter today and just let it sit in the "fermenter" until sunday? (actually 2 starters)

Or, do I store the wort for 3 days and start my starter on Thursday?

Other possibilities? Comments/suggestions?

Unless you can pressure-can the wort, I'd make the starter(s) now. Is this already boiled or leftover runnings from the MLT? What's the SG? Aim for around a 1.040 with a starter.

It's approx. 1.3G of runoff that I'm going to boil to to .5G of approx 1.040. Then, I'll split that into two pint starters. I know they should be bigger, but I just don't have that ability. Hopefully this should workout.

Poppy360 said:

It's approx. 1.3G of runoff that I'm going to boil to to .5G of approx 1.040. Then, I'll split that into two pint starters. I know they should be bigger, but I just don't have that ability. Hopefully this should workout.

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Boil it ASAP! Unboiled wort is a breeding ground for lactic acid bacteria, and it'll start to sour within a couple of hours or less.

It's already boiling. I may reduce down so that I can get 2x24 fl oz starters and add some dextrose to make up for the lack of SG.

I would make the starter now as mentioned above. If it ferments out before you are ready to brew the 09-09-09 then just let sit in the "primary" until you are ready. Essentially a starter is just a small beer. I actually prefer to let my starter ferment all the way out and then crash cool it at around 40-45 degrees to make sure the yeast settles out. When I'm ready to pitch I decant the starter off the yeast and swirl up the yeast and dump it in.

Poppy360 said:

It's already boiling. I may reduce down so that I can get 2x24 fl oz starters and add some dextrose to make up for the lack of SG.

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That sounds ok, except I wouldn't add dextrose. It's better to have a small starter than to have the yeast acclimated to eating pure sugar. You want them to be hungry for maltose, and to be ready to ferment your beer.

YooperBrew said:

That sounds ok, except I wouldn't add dextrose. It's better to have a small starter than to have the yeast acclimated to eating pure sugar. You want them to be hungry for maltose, and to be ready to ferment your beer.

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oh well, too late. Think it'll be bad? Go with the dry stuff or just pitch and see?

Poppy360 said:

oh well, too late. Think it'll be bad? Go with the dry stuff or just pitch and see?

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No, not bad, you just might get some sluggish yeast who are looking for more simple sugars. It'll be fine, though, in the end.