Starter Volume vs. Total Wort Volume

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Most folks will cold crash their starter about 48 hours prior to use to force the yeast out of suspension. Then you can decant off all that liquid leaving just enough to get the yeast into a slurry prior to pitching. I take my yeast out of the fridge brew day morning unless it's a lager, then I leave it cold until the wort is around 50F, then pitch.
 
Also, you can use a smaller size, and step it up through multiple decants and wort additions.
 
Ha, great! I wasn't thinking about actually pouring off the liquid. I would have just tossed all that yeast water in.
 
Also I'd recommend considering buying or building a stir plate if you don't already have one. You can typically cut your starter size by more than 50% if you use a stir plate.
 

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