Originally Posted by earwig
Thanks guys, I should have added this to my question... I plan on decanting most of the liquid and then just adding some of my cooled wort so I can get it loose. Do you think 2/3 hours out of the fridge is long enough?
No. There will still be yeast in suspension. You need to chill at least overnight, in my opinion, to make sure that all of the yeast flocs out. Otherwise you are selecting for yeast that flocculate & fall out faster and removing those that stay suspended and consume sugars, which might lead to an underattenuated beer. It's probably not a huge concern, but why chance it, especially if you plan on reusing the yeast?