I was going to brew today, but the babysitter had a dental emergency so I decided not to brew (taking care of 18 month old boys and propane burners does not make good a combination).
I put the starter in the fridge until Monday when I’ll next have a chance to brew. Is there anything I should do to make sure the little fellas are ready to go Monday? Step it up with fresh wort? A little yeast activator? Yeast nutrient?
I would add fresh wort to it, let it ferment to high kraeusen and pitch. OR, cold crash, decant, and add the fresh wort. Your choice. Good luck, we’re all counting on you. ;D
That’s the way I always roll. On brewday just take the starter out of the fridge, decant off the spent wort, and you’re good to go. I usually add a little of my just brewed cooled wort to the slurry and put it back on the stir plate until I’m ready to pitch.