Ditched the yeast

So I made the starter for the Belgian Strong ale. It took off Friday, and fermented out. I left the foil on top, and have been letting sit out for a few days. I'm going to ditch the yeast. I'd hate to dump ten gallons of crap on account of sketchy lab procedures. I do have another Belgian strain handy. Perhaps I'll get another starter going,or maybe I'll continue using the strain 1056 that I have on hand that's pitchable immediately.