Question on yeast starter

[griffondg]

I prepared my first ever yeast starter yesterday for my scheduled brewing of a Stone IPA clone today. My question is that I see a little activity in my starter but it's definitely not bubbling away like I would like. I really would like to brew today as I work during the week and won't have a chance to brew. Should I just pitch the starter I have, or should I hold off until next weekend, assuming it's possible to keep the yeast viable that long?

thanks,

Eric

 

[FlyGuy]

Most starters will ferment out in a day or two, sometimes without much visible activity. You should be OK to pitch it, assuming this isn't a huge IPA (in which case, I would be more cautious).

 

[FlyGuy]

Oh, should have also said that you could also keep that yeast in the fridge for a week with no problem whatsoever. But let it ferment out fully first (i.e., give it two full days), and then cool it in the fridge.

 

[griffondg]

Thanks, it very well may have fermented out over night. I'm mashing now so there's no turning back