So, for years, I have found some LHBS's that store their dry yeast at room temp, other refrigerated. My standard operating procedure either way, has been to toss the yeast packets into my fridge when I get home thinking that most companies recommend this for extended, higher percentage viability.
Until this week when I bought some set out at room temp, and asked the owner why he doesn't store it refrigerated.
His answer was that he used to work at a brewery that used dry yeast, and their practice was to store it at room temp with the understanding that temp swings, i.e. putting it into the fridge from warm, actually ruptured cell walls, making the yeast less viable than if they maintained storage of it at room temp, and I believe this was with the understanding of using it within 3 months.
When I buy dried yeast, should I put it in the fridge for anywhere between a few days and a few months, or should I leave it at room temp?