During my most recent all grain batch I hydrated a couple of dry yeast packs in some warm water. Afterwards it dawned on me that I was not anywhere close to matching the temperature of my yeast and wort. The yeast would have been around 80 degrees and my wort temp at the time was 50 degrees for my lager. Can anyone chime in with their experiences with this? Conventional wisdom would tell us not to do this as it may shock the yeast. It’s already fermenting but I could not find much info on this at all. What are the ramifications if any for this mistake. It wasn’t my intention but merely an afterthought.
Cheers
Cheers