Allow the starter to completely ferment (e.g., 2 days), chill for 12 hours @ ~40F, decant, and pitch.
If the starter temperature is not within 10F of the wort, slowly add wort to the starter to equalize the temperature before pitching.
Planned: Lambic, American IPA
Fermenting: 6 gals of 1.090 stout (Belgian) & 6 gals of 1.090 stout (English)
Tapped: Berliner Weisse, Black English IPA, German Pils, & Live Oak Primus