I'm doing a large yeast starter (4 or 5 L for 5 gal batch) and want to decant the oxidized beer from it prior to pitching. My plan is to cold crash it to separate the yeast and beer. My question is, after cold crashing and decanting should I worry bringing the temperature of the starter up to pitching temp or just pitch cold? I've heard bad things about temperature shocking yeast, but people seem to not have a problem doing it when pitching a starter. Thoughts?