Is my starter ready to pitch? Details included.

Hi all. So I made a 1L starter a few days ago, and got a creamy yeast cake. After some advice on here, I decided to step it up to 3L, and did so this afternoon. I just got home, and the starter is bubbling like Sprite, smells like flat beer, and I have a black sediment ring forming at the top, like Krausen.

Did I need to step this up, or can I start brewing? The yeast was White Labs Nottingham Ale Yeast (liquid) in the Platinum ready-to-pitch series. My recipe's OG will be about 1.090 - 1.095. I appreciate any more experienced feedback on this one. Thanks a lot.

-Matt

3L should be fine. Let it finish fermenting out, put it in the fridge for a day or so, pour off as much of the flat beer as you can, and pitch the rest.


edit: oh, 1.095 OG? You might want to go to a gallon.