Starter aeration

I have a starter going right now thats beginning to churn and build a slight krausen. I'm brewing tomorrow and hope to be pitching sometime around late afternoon. I've read in several places that if you don't have a stir plate (which i dont) shaking the starter every few hours will help with cell growth. I did this for the first 24 hours. My question is should I continue to shake the starter now that it is beginning to eat up the sugars in the starter or should I just let it do its thing? Any response would be helpful as I plan to crash the starter late tonight and decant the spent wort of the yeast just prior to pitching. Thanks again guys.

Yes, you should continue to shake the starter until you crash it. Driving off CO2 and getting some oxygen into the starter will help the yeast.

-Steve