The Gospel of John states that dry yeast should be hydrated at a temperature warmer than what you would typically start fermentation. But John also states that yeast should be pitched from cold to warm, i.e. the yeast slurry should be colder than the cooled wort.
An example of ale yeast:
- recommended rehydration temperature: 24°C
- recommended fermentation temperature: 16-20°C (I want to start at 16°C)
- How do I hydrate my yeast at 24°C and then cool it to below 16°C without shocking the yeast?
- Is it OK to let it cool down?
- Over what time period (It should be pitched about 30min after hydration)?