Hmmmm, to pitch...or not to pitch?

I have a starter going on a stir plate, it's been going about 15-16 hours. I used some DME that I guess had aged quite a bit since I first bought it and it is daaark stuff (Like Brown Ale Dark).

Typically, when the starter isn't super dark, I just pitch the whole damn thing into my fermenter...but I really don't want to knock off my SRM (brewing a blue moon clone). So what would you do (no, i'm not entering this into a comp.)?

1) Pitch it now, at the height of krausen and let it affect my beer's SRM
2) Let it go the rest of the way and then decant off the wort and just pitch the slurry at the bottom (which would leave this wort in a fridge un-pitched 12-36 hours)

How big a starter? If it's a quart or less I'd probably just pitch it as-is.

1.5 liters into 5.25 gallons of wort

While it isn't something I prefer doing, I've waited 12 hours to pitch a yeast due to temp issues. As long as your sanitation is great, and your brew isn't kept warm, you shouldn't have any worries.