starter done in 24h?

[Polboy]

So i want to brew belgian double tomorrow night. I made starter last night, 1.5L H2O +150g of DME and added smack pack (smacked 8h earlier) of high gravity trappist XL yeast at 70F, this morning i had krousen coming out of the blow off tube, everything looked as suppose to but i just got back from work and there is no more boubles coming out nor krausen on the surface. Ambient temp in my basement was 64 so on the borderline, i moved it to the kitchen (72F) and im waiting for activity to resume but what should i do if id doesnt? Flask looks full of yeasts so i think it should be fine but i dont want to waste 10gal of high gravity worth.
I never made a starter from smack pack before, is it possible that those hungry yeast used all the sugar in 24h and thats why there is no activity?, should i add more DME+H2o?
BTW starter is on the stir plate

 

[Thundercougarfalconbird]

Although an active starter is good for fermentation, if I'm not mistaken the major purpose is to multiply the yeast to a more significant number. A lot of people make a starter, put it in the fridge, and decant the extra liquid off. The point is to make more yeast, yeast you got may have run out of stuff to eat and has began to settle, but your yeast has surely multiplied. If it was the proper size starter, I'd go ahead and pitch it.

 

[ETCS]

Most of the time I make a starter about 3 - 4 days in advance. I let it go on the stir plate for 24 hours, then put it in the fridge until the morning of brew day. Let it come up to temp while brewing, decant most of the beer of the top, give it a good shake and pitch it in. Even before I used a stir plate, I've never really gotten a krausen on my starters. Also, I don't use an airlock, just some sanitized foil to cover.

 

[Buna_Bere]

take a gravity reading, see if it dropped

 

[Polboy]

looks like it was low temperature in my basement, few hours in warmer kitchen and i see some co2 coming out out of the tube and some foaming on the surface. I will have to do something about this for the fermentation of actual beer

 

[ETCS]

If the temp in your basement is 64 degrees, I would ferment in the basement.

 

[Polboy]

Im going to, first few days of active fermentation should be fin but im worry about later stage and stuck ferm to low temp

 

[Polboy]

Something is not right with this yeast, i ended up adding more starter DME to the flask on the morning of my brew day (brew night rather), starter come back to full activity within few hours and i pitched the whole flask (2 times 1.5qt) on 10gal at 1.068 OG wort at 67F, put it in my basement at 64F and went back to sleep. I was expecting visible activity after few hours but there was nothing going on after 8h (not a single co2 bubble, water high in blow off tube ect). I moved it upstairs (72F) and slowly everything come to live, as a grace period granted by my wife for 12h fermentation in a living room expired i took it downstairs again, lots of co2 was coming out so i was happy, now 40h after pitching there is just the same activity as when i moved it back to the basement. From what i was reading i was expecting much more activity but i dont see it, krausen is an inch high and not much heat produced, co2 is coming out but i saw more aggressive fermentation with s-04, i have a feeling this fermentation will stuck in few days