Originally Posted by ChillWill
it's trehalose that is the yeast 'anti stress'. They purposely stress the yeast to produce this in the drying process to increase viability (but then they have to deal with the trehalase enzyme, but that's another topic and I'd hate to be an 'information nazi').
There are many mechanisms which yeast uses to survive less-than-optimal environments.
That being said, I do always keep trehalose and glycogen in mind. And so I think it's time to add more fuel to the fire...
I cold crash my starters, and decant/pitch the starter right out of the fridge, in order to take advantage of these reserves instead of letting the yeast *waste* it while warming up. That's right - when I pitch, the temperature of the yeast is just above freezing (and the temperature of the wort is just below my desired ferm temp.)
Now that you know how I pitch my yeast... who here ****ING HATES MY GUTS?