That was the initial planning factor I used, I made a starter for US-05 Safale and it barely crashed at all. Not sure of the exact temp of my regular fridge, but must be close. I'll have to keep experimenting I guess. It may have been a little early to try and crash it maybe?!?...
why are you making a starter with dry yeast?
I actually made the starter for a bad batch of Wyeast (second in a row actually), so I figured I'd might as well us it. I know you can just rehydrate or sprinkle right in, but can't hurt right? Think this is only the second time I've used a dry yeast, first time as the primary yeast (previous time was a second yeast pitch).
Secondary: Oktoberfest, German Pilsner, Double IPA,
In Bottles: Lucknow IPA clone, Rough Rider Brown Ale clone,
John Harvard Imperial Stout clone, Hoppy Amber, Witch's Brew (Habanero and Smoked Corn Small Ale), Porter, Dunkleweizen, Dry Stout, Irish Red Ale, American Maple Wheat Ale, Black Wit, Belgian style Wit, Belgian Golden Strong Ale
Kegged: IPA, Saison, Hoppy Brown Ale