(sorry, I really hate to post this in 2 sections, but no one has even looked at it in the yeast section yet)
So anyway I just got done brewing a Two-Hearted clone. I've been stepping up a yeast starter from the dregs of 2 bottles of Oberon on my stirplate since Tuesday. Yesterday I stepped it up a 3rd or 4th time and put it into a 2L flask. I put it in the fridge today at about 3:45 when I was starting the mash. [it's currently 9:45 here] It looks like there's still a lot of yeast in suspension, and maybe not as much as I'd like to pitch at the bottom....at least compared to when I crash cooled and decanted a few days ago.
BUT my wort is chilled and in the fermenter waiting for yeast. I was very careful (borderline anal) about sanitation throughout the starter and brewing processes.
A) decant now, wait for starter temp to reach wort temp and pitch?
B) leave it in the fridge a few more hours, then decant, warm and pitch?
C) put it in the freezer to speed up the flocculation?
D) pitch the whole starter now? (though I don't really want all that crap wort in my 2 hearted baby)
E) something else?
link to photos: http://picasaweb.google.com/kevin.gentsch/Homebrewing#