[Steve Ruch]

Yeah I pitch yeast straight from the fridge, so even in a lager it's going into wort more than 10°F warmer.  But that wakes it right up.  I suppose pitching it into wort much colder than the yeast might slow it down though.

I recently listened to an interview from Brulosophy with a rep from Imperial who recommends pitching their yeast straight from a 34F fridge.  In fact she was a bit surprised to hear people did it any other way

As she should have been.  It's been common knowledge for 20 years.

First I've heard it, but good to know.

[spurviance]

As she should have been.  It's been common knowledge for 20 years.

Perhaps common  knowledge but not commonly practiced as evidenced by the large number of home brewers that routinely allow their yeast to warm up before direct pitching

[Robert]

As she should have been.  It's been common knowledge for 20 years.

Perhaps common  knowledge but not commonly practiced as evidenced by the large number of home brewers that routinely allow their yeast to warm up before direct pitching

Not nearly common enough.   Seemingly knowledgeable people still fervently try to educate others on the supposed dire effects of any rapid temperature change on yeast.  There's still more misinformation than information in the homebrew world.