I have built a stir-plate. I have a 2L Erlenmeyer Flask for 1L starters and a 1 gallon glass cider container for 2 or 3 liter starters. I understand how to use the pitch rate calculator to figure my yeast starter size. The thing I can't find good information on is how long to let the starter grow and logistics of making sure a starter is ready before brew day. Also if decanting how long do you typically need to refrigerate for the yeast to settle out. If decanting do you pour off the liquid on brew day and then let the yeast warm up to room temperature during the brew or do you let the entire starter warm up and then decant before pitching. I'm planning to make a Tripel that requires a 2L starter. If my brew day is a Saturday when should I start my yeast starter so that I can chill to decant before pitching. How would it be different for a 1L starter or something big like a 3L starter.