« on: January 13, 2017, 09:45:34 AM »
If it is any consolation, I have a brewing friend that has won many awards with a bock that he pitches in the low 60's, waits a day and then drops it into the mid 50's to complete the fermentation. I think the yeast are very forgiving in the very early stage, as long as the wort at pitching is +/- 10 degrees F of where you are asking them to finish the work. No science here, purely speculation and experience (my friend's experience - he is a pro brewer and went through the Seibel Institute coursework).
Me, I still pitch cool and bring it up a few degrees, when time allows for this approach, but I don't sweat it if I am in that 10 degree range, since it essentially mimics what my friend does. YMMV and it could be somewhat yeast dependent - he favors 2206 for his bocks.