Help with pitching yeast starter...

[saeroner]

I made a starter last night for my 1.076 IPA

I made the starter right before i brewed.

The wort is now sitting in a conical, chilled down and waiting.

This morning the starter had a lot of krausen after 12 hours (no stir plate cause i lost my stir bar)

It's now 18 hours. Should I put it in the fridge? I'm concerned about the wort sitting in the conical... i want to rush but is it better just to wait? How long to crash before it's safe to decant?

 

[CGish]

You don't say how big the batch is or how big your starter is, but I would get the yeast pitched. I would rather have a little flavor from the starter than risk a bug getting a foothold in a batch.