i have come to adopt the old rule of pitching yeast when the wort is blood warm, i usually pitch between 80-90. besides for the danger of hot side aeration(which i think is bologna) is there any reason i shouldnt pitch at this temp? I get very short lag time, i had a 1.090 imperial IPA made today with a 2 hour lag time from pitching to airlock activity and ive never had a yeast health issue. My beer turns out great but would chilling it down further make it better or can i just give in to my impatience and pitch?
Have you ever entered the beers in competitions? It may be great to you, but a judge may point out flaws that you are not aware of or are flavor blind to.
Major and Jeff make really good points. How are others reacting to your beer?