I did a 1.4 liter starter with Wyeast 1056 for a rye IPA with an OG of about 1.060. I did it about 48 hours in advance without a stir plate, but was a bit nervous to pitch because I couldn't see much (if any) yeast activity in the starter, but it smelled good and I was leaving for Moncton this morning for the week, so it was now or never. So I crossed my fingers that it would take off and I pitched it anyways at about 7pm last night.
I woke up this morning, and within 11 hours the carboy was completely full of krausen (about 10 inches of headspace) and it filled a 2 litre pop bottle that I had my blowoff tube going into. I've never seen yeast take off like this!! If it wasn't for the duct tape that holding the airlock in place, my ceiling would have surely been painted.
I'm fermenting at about 18 degrees and I'm very surprised that it took off so quickly. Anyone have similar experience with wyeast smack packs?