Yeast Starter Question

[Abe_Froman]

I know there is a lot of info on here about yeast starters, but I am not finding the information I am looking for. I made a yeast starter approximately two weeks ago. I shook frequently the first 24 hours and then let it sit for the next couple weeks at about 70 degrees (not purposely). I just moved it to the fridge today to settle. Question is will I be fine decanting and pitching the trub at the bottom or should I prepare more wort and add it to the starter? What major difference is there between this 2-week old starter and a 24-hour old starter?

The yeast strain is Wyeast 3944 Belgian wit. I made a 2 liter starter with 2 cups extra light DME and propogator. Thanks.

Abe

 

[android]

the major difference is that your yeast will take some time to get going again, it's in a dormant state. i think you will be fine to pitch it after you decant, but the lag time will be greater than it would if you'd pitched it after 24 hrs.