Originally Posted by TheH2
I've read from a few places, including from some sharp posters on this forum, that you want to let the starter finish before chilling as you are knocking out the yeast that is well suited to get the last few points.
It kind of makes sense. Also, the only beer I have brewed that didn't attenuate well I chilled the starter after a day. Of course it could have been coincidence.
I thought it might be helpful to someone in the future to follow-up.
Apparently refrigerating the starter before it was finished fermenting didn't prevent the beer from drying out. After 5 (or 6) weeks it got down to 1.004. Turned into a very tasty saison.
I'll still plan to do the starter earlier next time.