how long should i let my starter go

[bovineblitz]

I've searched but haven't come up with anything. Usually I run my starter for over 48 hours, but I want to brew on Friday and I prefer decanting before using the starter.

Mr. Malty's calculator estimated I need 1.2 liters on a stirplate which is what I'm doing. I pitched one smack pack. It's been about 24hours... if I toss it in the fridge after about 30 hours, will the yeast count be high enough or should I really wait longer?

 

[WolvinMaine]

I think you will be fine. I have pitched before in that time line with no problems.

 

[Frodo]

What's the problem with letting it go until Thursday night or Friday morning, it'll probably be done or mostly done at that point, then plopping it in the fridge for a couple/few hours to really help the yeast settle, then decanting and letting warm up to room temp an hour or two before pitching. That's what I do anyway, usually I'm not on top of making the starter early enough, so end up rushing things in 2 days or so.

 

[rhutter]

I've done starters for lots of ales and have always let it go for 2 days, sometimes 1 if I forget or don't get to it. I usually make smaller starters (around 1 qt) and don't decant so if you want to build the cell count up some more and crash the temp in the fridge to settle it out 3-4 days sounds better.