Originally Posted by Yooper
Water temperature doesn't matter- what matters is getting the wort to under 70 degrees when adding the yeast, so if you use cold water that can really help you get to the mid 60s before pitching the yeast. So I'd highly recommend doing that!
Here in Hawai`i my tap water is about 78* I've never gotten my wort down below 70* before pitching my dry yeast which by the way I never re-hydrate.
I can add blocks of ice and using a water bath to cool the wort ( 1.75 g) I can get it down to the low 70s. Haven't had a bad batch in two years other than an infection here and there.
Not saying your advice is wrong. Just tossing in my 2 cents.
Kaiser Ridge Brewing
Fermenting: Maui Wowie(RobustCoffeePorter)
Conditioning Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: NorthernBrownAle (GF)
Bottled in the refer: German IPA
Bottled in the refer: KonaCoffeeDryStout
Bottled in the refer: Düsseldorf Altbier