I need some clarification regarding fermentation temperatures. A recipe calls for 62 degree fermentation. Is it best to let the wort get to that temp then add the yeast or go ahead and add the yeast then let the temp drop?
I would let the wort get close to that, that way the yeasties are healthy and used to it right away.
A couple of degrees won't hurt, but keep in mind that once they get to work, that fermenter will warm up.