dropping temps after pitching for BGSA

[MHBT]

I just brewed up a BGSA and i was able to get the wort down to 72 F but this recipe calls for pitching at 64..would it have a negative affect on fermentation dropping temp after pitching or is there a window of forgiveness? thank you

 

[BlueHouseBrewhaus]

Drop it slowly over 12 hours or so and you should be OK. Too fast might shock the yeast. When I brew lagers I cool to the mid 60s, pitch the yeast and slowly cool it in my ferm chamber to low 50s over 24 hours and the yeasties do fine.