Originally Posted by TipsyDragon
The yeast should always be at or just below your fermentation temperature when you pitch. Taking the from the fridge and dumping them into warm wort will send them into thermal shock. This will stress the yeast, slow their reaction, and create off flavors In your beer (which might not be a bad thing).
Sorry, not true and many of us do exactly what you say not to. I pull my starter when I'm ready to pitch, decant, swirl it up and pitch it in, no off flavors, no stress, no extended lag time, great finished products. There is no thermal shock as the yeast are basically dormant until they begin to warm up.
Mind you my wort is already chilled to 58-60F, not in the 70's. If you have a source stating I'm wrong I'd be interested in seeing it.