Need help on pitching starter ASAP!Wort is in fermenter

[pinkfloyd4ever]

So I just got done brewing a Two-Hearted clone about an hour ago. I've been stepping up a yeast starter from the dregs of 2 bottles of Oberon on my stirplate since Tuesday. Yesterday I stepped it up a 3rd or 4th time and put it into a 2L flask. I put it in the fridge today at about 3:45 when I was starting the mash. [it's currently 9:45 here] It looks like there's still a lot of yeast in suspension, and maybe not as much as I'd like to pitch at the bottom....at least compared to when I crash cooled and decanted a few days ago.

BUT my wort is chilled and in the fermenter waiting for yeast. I was very careful (borderline anal) about sanitation throughout the starter and brewing processes.

Should I
A) decant now, wait for starter temp to reach wort temp and pitch?
B) leave it in the fridge a few more hours, then decant, warm and pitch?
C) put it in the freezer to speed up the flocculation?
D) pitch the whole starter now? (though I don't really want all that crap wort in my 2 hearted baby)
or
E) something else?

link to photos: http://picasaweb.google.com/kevin.gentsch/Homebrewing#

[straight cash homey]

decant half, swirl, pitch. happy medium

[pinkfloyd4ever]

ya, about an hour after I posted I decided to go ahead and warm it to room temp and pitch the whole thing. I think I was freaking out a bit much, but I guess that happens sometimes when you're doing something new.

Anyway, the airlock was bubbling like a champ this morning.

[Bugeater]

Good move. When I have a starter of 1500 ml or less, I almost always pitch the whole thing into the fermenter. I use canned wort made with pilsner malt so it is a pretty light neutral tasting wort. There isn't enough oxidation in it to make any impact on taste in the final beer.

Wayne