Please don't beat me up, I know this looks like a hundred previous posts! But, I have read the hundred and don't see where this basic conundrum is addressed. Some have asked, but the answers are "I just do this and it works. DWHaHB, etc."
We want to pitch a properly re-hydrated dry yeast at or slightly below fermentation temps to avoid the production of fruitiness or diacetyl. Depending on the brand, you rehydrate at 95f-100f or 73°f ± 6°f so you don't kill half your cells. You don't want to let the re-hydrating yeast sit without any sugar for longer than 20 min, 30 min depending on the brand so that you don't kill half your cells.
Here is the rub; you don't want to throw 90f slurry into 50f wort because that will shock the yeast into going dormant.
How do you gently cool your slurry in 10 minutes flat so that you don't go out side of your 30 minute window?
We want to pitch a properly re-hydrated dry yeast at or slightly below fermentation temps to avoid the production of fruitiness or diacetyl. Depending on the brand, you rehydrate at 95f-100f or 73°f ± 6°f so you don't kill half your cells. You don't want to let the re-hydrating yeast sit without any sugar for longer than 20 min, 30 min depending on the brand so that you don't kill half your cells.
Here is the rub; you don't want to throw 90f slurry into 50f wort because that will shock the yeast into going dormant.
How do you gently cool your slurry in 10 minutes flat so that you don't go out side of your 30 minute window?