It is better if you let the yeast warm to pitching temps before you add it to the wort.
Tom, the last few years the "conventional wisdom" has been to not let the yeast warm up before pitching. The rationale given is that if you warm the yeast up, it will start consuming its nutrient reserves before hitting the wort, and will be less vigorous once pitched. Do you disagree with that line of thought?
I haven't heard that. I wonder what they're doing to their yeast that the nutrient reserves are low? And why is there not an abundance of nutrients in the media that is left behind? I'm not talking about letting it sit at room temp for days, but in an hour or so coming up to 60F . . . well, what are the yeast doing with their nutrients? Not growing presumably, since there's no sugar present. I think I need more details about which nutrients they mean . . .
I've never had a problem doing it my way though.
I guess if that's really a concern and you want to worry about everything then you can temper the yeast by adding small amount of wort at pitching temp to your chilled yeast to bring it up to the same temp. But that's probably overkill and more than people really need to worry about.