Hello. With tomorrow being the only day I can brew for a while, is set out to buy my yeast and prepare a starter this morning, only to find the lhbs closed. If I make a starter as soon as they open, would the resulting 8 hours between prepping the starter and concluding the brew day be enough time to be of any benefit? If yes, should I decrease starter size from my usual 2 liters to 1? Or could I safely put the cooled wort in the fermenter and seal it and pitch tomorrow after giving the starter more time? Would that leave the wort vulnerable to bacterial and or wild yeast infection? OG should be under 1.050, so I could probably get away with not using one, but can't bring myself to do it. Thanks in advance.