So I am just curious on the temps that yeast go through. It seems that they are such temp sensitive little guys (and gals), but we mess with them pretty bad. For instance:
-My yeast (dry) is stored at 40 F in the fridge
-To rehydrate I put it in water usually between 85-100 F
-I then pitch it into wort around 70 F
-Usually I have to drop the temp a little more to say 63-67
Maybe I am doing something wrong or missed a step, but doesn't that seem to be messing with the temps quite a bit? Especially when all I hear is that when fermenting if your temps drop a few degrees the yeast starts to drop out?
Thanks for clarifying