I followed the instructions in Palmer's "How To Brew" (along with some modifications from a Jamil interview that I heard), for getting a yeast starter going. It is now sitting on my stir-plate, with a nice little krausen stitting on top - going on about 14hrs since pitching right now.
I would like to step up the starter to get a larger volume of yeast, but I'm not entirely clear on the proper process for this. Do I allow the krausen to fall back in, before chilling it and then adding more prepared wort? Or do I just toss it in the fridge at any point, to get the yeast to settle out?