So an often repeated mantra for starters is to (1) make a starter, (2) let it ferment out completely, (3) chill the starter in the fridge for a day or two, then (4) pour/decant off the oxidized "beer" in the starter flask and then (5) pitch just the slurry at the bottom of the flask into the fresh wort to be fermented.
However, I was under the impression that yeasts did not like extremely rapid temperature changes, and going from 40F in a fridge to 65-70F in wort almost instantly seems pretty rapid to me.
I'm not particularly questioning the effectiveness of the technique, mainly because I hear so many brewers espousing it, but I am curious how many here do this for most starters, and if there are any strains where you need to do something different, like pitch the whole starter at high-krausen. I prefer that method, not based on anything real, but just because it makes me the least nervous. (I KNOW the actively bubbling starter is working.)