Should I keep shaking my starter once the krausen has appeared?

[Brew_Meister_General]

I've been shaking my wort starter periodically for the last 24 hours, now the krausen has appeared should I continue shaking? Does it contain proteins that are good for the yeast?

I'm planning to brew Monday and will be keeping it in the fridge Sunday night before pouring away the wort and just pitching the yeast.

 

[flars]

Keep shaking. The more the wort is aerated, the faster it will finish. Allow at least a full 24 hours for the yeast to drop out for decanting the spent wort.