I just thought of this.... I pitched some washed and started yeast in my oatmeal stout this evening.. I did NOT cold crash the starter before decanting. I let it ferment and the kraussen fell and I just let it set a day until I had a nice cream colored layer of yeast in the bottom.. poured off some of the wort and swirled the remainder and poured it into the fermentor... I did all of this at room temperature.