Did I mess up my Yeast Starter?

[tooblue02]

I made my first yeast starter this evening in preps for brewing a BIAB Blue Moon Clone tomorrow. I am not sure if I messed it up or not, is there any tell tale signs of a screw up or success? I don't want to pitch if I screwed it up and I have a back up smack pack just in case. What should I look for tomorrow morning or this evening? Any advice is greatly appreciated.

It is currently sitting on a spin plate (DIY, which works great!) and at a temperature of about 69-70 degrees. It was a white labs Belgian Wit ale yeast, made the starter with Munton's extra light DME (2L and 7.5 oz of DME) I ended up with about 1800ml's and probably got 6.75oz in the flask (boil over really kicked my ass), and the gravity came in at 1.040, which is what I was shooting for.

Thanks for the help!

 

[doctormiah]

As long as you cooled your wort to room temp, and covered with sanitized foil or foam stopper to allow air in you should have nice viable yeast in 18 hours. You may not see much of a krausen if the stirplate is going well, but when you turn it off look for the creamy yeast to layer out. As long as that is there, your starter worked!
Check out the stickies for step by step instructions and read about the debate over cold crashing and decanting the spent wort vs. pitching the whole thing. Enjoy your brew day!

 

[Paradingbull]

One sign it is ready if you start seeing dark swirls in the starter while it stirs. Hard to describe, but once you see it it is obvious. Mine usually take 36-48 hours to show this. Overall it will look lighter as the yeast grow. Am sure it will be fine, in 24 hours you will have grown way more yeast than if you did no starter. Get it fairly close to the wort temp before pitching and it will take right off.