Yeast Starter from unwashed slurry

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tj218

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This morning I did a 2L yeast starter with my harvested Wyeast 1275 (harvested 1/19) looking to brew on Friday. 1275 is a "medium-low" flocculating yeast.

My question:
Should I place in the refrigerator for 24 hours and decant the wort or will I be pouring off too much yeast? Is 24 hours enough time in the fridge with this yeast to get it to floc out?

Thanks for any and all help!
 
I usually make 1L starters for a 5g batch, and pitch the whole starter.
If the starter is much bigger than 1L / 5g, then I would chill, decant, and pitch the slurry. I don't know if 24 hours is enough time in the fridge, but every time I've done it, 48 hours has worked for me.

-a.
 

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