There's two general stirplate methods.
- Spin/Crash/Decant/Rise/Pitch
- Spin/Rest/Pitch
Method one is spin the yeast on a plate until growth is complete, crash in a fridge, and then on brew day decant the "beer" and then let rise to pitching temp naturally while you brew.
Method two is spin the yeast on a plate until growth is complete, and pitch the whole deal.
Neither method is "better". It simply depends on your process, and how far in advance you like to make your yeast. If you are spinning the day before you brew, Revvy is spot on. Don't crash them right before you use them. They won't like it.
Personally, I use method 1 on a 36/24/*/12 schedule. I spin for 36 hours, cold crash for at least 24 hours, and then on brew day decant and allow to rise. I target the rise step to be as close to 12 hours as possible. That allows the yeast to rise to pitching temp gently, without sitting at room temp unnecessarily long. The * represents 0-5 days maximum of refrigeration storage. Generally I target 24 hours exactly in the fridge, but I will extend that by up to 5 days if circumstances demand it.
If I'm crunched for time and have to spin right before brew day, I will omit the crash and pitch the volume. I try to avoid that method though, because I don't like the starter beer being part of my real beer.
So far, I have yet to find a yeast that doesn't respond well to the 36/24/*/12 method. I do what I do because I believe that for my process, it gives me the most reliable viability at pitching, without introducing an element of artificially selecting for more or less flocculent cells.