1. WYeast 1084 (Irish Ale)
2. about 1.75L (no stir plate)
3. Going into 5 gal (dry stout recipe)
From what I'm hearing its ok to leave out at room temperature, but if activity has settled by tomorrow night, it's ok to put in fridge.
This brings me to another question - I've seen other people dump there whole slurry into their carboy while others decant the top slurry off. Are there advantages of doing either or?