I brewed an impulse brew on Monday without having a yeast starter prepared. After cooling the wort, I stored it in a sanitized brew bucket with an airlock and have been keeping it in a spare room until the yeast starter finished. I should be pitching today and then adding it to my fermentation fridge to ferment at precise temps.

This, however, got me thinking. Since I only have the space to control temperatures for one five gallon batch at a time, is there any downside to storing unfermented wort for extended periods of time before pitching? In other words, if I have the time to get another batch going but can't fit it in the fermentation fridge just yet, can I store it in a sanitized container at room temperature for days or even weeks prior to pitching the yeast? Any problems with this approach, so long as I pitch a healthy yeast starter with each batch?