Cool yeast before pitching?

I've been working on an IPA recipe for a few brews now, using S05. I heard Jamil on Brewstrong say that you should hydrate dry yeast before pitching for best results. I thought I'd give this a try, but I have a question. My wort comes out of my CFC in the low 50's this time of year, so I'm wondering if I should cool my rehydrated yeast slowly before pitching, or damn the torpedoes and just pour it in. Any advice?

For optimal results, you'd add a little of your wort to the rehydrated yeast every 15min or so to acclimate the yeast to the new temp.

As a practical matter it probably won't make a big difference. I'm kind of skeptical about rehydration making a big difference for that matter.

Hey thanks. Yeah, I've had good frementations with S05 dry; thought I'd give it a try though. Thanks again.