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When I repitch, should I be heating it back up or let it do it's thing at 65 degrees?

10 gallon batch 3.0 lb of Dark Candi Sugar 2.0 lb of Amber Candi Sugar both added at last 10 min of boil. Mash was at 150 (herms recirculation to maintain temps) sparge was 165 Question: When I re-pitch, do you think I need a full Cel count...i.e. should I make a starter or...

Update: as I mentioned previously, I brewed a 10 gallon batch of the "New World" recipie which I split between two carboys. I pitched White Labs 530 in to one and Wyeast 1762 in to another as an experiment. I pitched at 65 degrees then raised the temp up over approx 3 days to 82...

Last but not least, pitched the decanted yeast starters. at 12 hours in, the wyeast has started one of the most vigorous fermentation's, I've seen to date. Fermentation video NOTE: This video is approx 65meg in size (1:03min) and may take a bit to download depending on your...

So I recently brewed my first beer in over a year and during that time, I've taken a strong liking to Belgians. My last brewsession(s) involved brewing 12 beers over the course of six weeks. It was a lot of fun and extremely educational but at the end of it all, I had to take a break. (at...