So I decided to make a starter ahead of brew day. The vial was expiring in a week. I decided to make a 1.6 liter starter on a stir plate. 36 hours later and the starter had not done anything, a gravity reading still read 1.040. I figured the yeast must have been dead from shipping so close to expiration date and in the hot summer heat. I was about to dump the whole thing. Took it off the stir plate and forgot about it over night (still covered). Next morning (44 hours later), all of a sudden it took off! Now, 68 hours later, it's finished. Only thing is, I'm afraid to use it. Why did it take so long to take off? When it finally began fermenting, how do I know it wasn't wild yeast contamination, or bacteria at that point? I heard that a starter was ready in anywhere from 18-36 hours to be ready for pitching. Has anyone had a starter take over 44 hours to begin fermenting? Did the beer from that starter turn out Ok? Should I toss the starter?