Starter question

[DMace]

I had made a starter last Thursday night planning on a Sunday brew day. When my buddy cancelled out on me, I put the starter in the fridge to suspend the yeast. We rescheduled for Thursday. So tonight, I'm going to let the starter get back up to room temp tonight and add another 2 cups of wort to get those little ****s going again.

Instead of a question, I guess that I'm just looking for some confirmation that my information and techniques are correct. Are there any yeast whisperers out there that can help me out?
Thanks.

 

[Warped04]

Yeah, decant some of the liquid off and then do it. You are doing it perfectly. You are basically doing what we do when we "build" up a starter. Expect a nice healthy fermentation.

If it was me, (and if you have the room in your starter vessel) I would probably up the wort just a tidder (maybe a cup) because you have more yeasties now that are hungry in that bad boy. If you don't have the room in your starter vessel I wouldn't worry about it.

 

[wildwest450]

Meh, a week is fine. If you did a proper sized starter to begin with, just decant and cold pitch, it won't be any problem.


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