I have read 1000 posts on this subject but can't find the answer to my question. This is probably a stupid question anyway, so I apologize in advance. I made a starter for the first time. I plan on cold crashing it and then decanting the "beer" off the top. I am wondering, do I need to let the yeast warm up to room temp for a few hours before pitching the slurry into the wort? Is 1 or 2 hours of warming up after decanting enough or does it have to sit out at room temperature to warm up for many more hours? Does any of this matter? I'm a bit of a perfectionist so I figured I would throw this out there. As always, thanks for the help.