Starter Volume low, topped off after Pitching Yeast...

[Multifaceted]

Edit: I realized that this thread probably belongs in the Beginner's Forum section. I'm still getting acclimated to the forum. My apologies to the Mods!

Greetings, everyone!

First of all, I did do a hearty search before posting my question(s), and while I was able to get some info pertaining to my query, none though was specific to my situation... or if it even is a problem at all. Here it goes...

I read through a couple How-To threads on making yeast starers, as I've never tried it before, but have heard all of the benefits of making and using them, so on a whim last night, I decided to make one since I plan to brew this evening.

My target OG is 1.056 (Classic American-style IPA) and I'm using WLP001.

I started by boiling 2 cups of water and 1/2 cup of Extra Light DME, cooled to just below 70°, pitched the yeast into a 64oz (cleaned and sanitized) growler, shook the starter wort/yeast capped off with some sanitized foil.

After that (maybe 10 minutes later) I started reading through some threads and saw that most top off the wort to 800ml or so. Thinking of this, I went and checked my volume — of course, I boiled off a lot of it and didn't take it into account before pitching the yeast. (about 325ml of starter wort & yeast) Rookie mistake... I also didn't take a hydrometer reading.

So, in a hurry — I grabbed an unopened bottled water, washed it and soaked in Star San, eyeballed the level of 800ml in another empty but identical growler, opened the foil and topped off the starter to approx. 800ml, then swirled it around to mix it in good. It appeared to have already been chugging away since there was a layer of foam/krausen (or it could have been just from the remaining Start San). Overall, the top off of the starter occurred about 30 minutes after pitching the yeast in the low volume wort.

Here are my concerns:

- Does topping off or diluting the starter wort after the yeast is pitched affect the sugar consumption and cell multiplication?

- Because it was on a whim, I only let the yeast vile sit out of the refrigerator for about an hour before pitching (White Labs recommends at least 3 hours) - could that cause any issues?

- Is shaking the starter to aerate AFTER pitching incorrect, and I did it bass-ackwards?

I did all of the above.

I apologize for the lengthy post, but I'm still a novice and am concerned that I might have done something wrong. I looked at it this morning and there appears to be a head of krausen, but the growler is a dark brown, so it is difficult to see inside. I will be stopping by my LHBS to snag a spare vial of yeast just in case something seems off tonight when I'm ready to pitch after brewing.

Thanks in advance!

 

[billl]

1) topoff is fine at 30 minutes. If you waited 2 days, that would be a different story since fermentation would have already been done.
2) Yeast aren't very good at telling time, so I wouldn't worry too much. The lag is to just let them slowly come up to room temp. That tiny vial probably was near room temp after an hour anyway.
3) Shake all you want - the yeast don't mind. In fact, shake it every time you walk by. It will add O2 to the mix and help the yeast multiply better.

 

[Multifaceted]

1) topoff is fine at 30 minutes. If you waited 2 days, that would be a different story since fermentation would have already been done.
2) Yeast aren't very good at telling time, so I wouldn't worry too much. The lag is to just let them slowly come up to room temp. That tiny vial probably was near room temp after an hour anyway.
3) Shake all you want - the yeast don't mind. In fact, shake it every time you walk by. It will add O2 to the mix and help the yeast multiply better.

Thank you putting my mind at ease. I tend to over-evaluate my process on new ventures and it drives me up the wall!

Also yes, I had been shaking it often (aside from when I was asleep and while I'm now at work) — but did it plenty last night and will once I return home today. Not sure why I thought it would be an issue, I often worry about process deviation unless someone explicitly instructs otherwise. This will be my tenth brew (3rd in the last four weeks :rockin, but my first starter, so I'm wearing the noob on my sleeve again.

Again, thank you for the concise reply.