Starter temp vs carboy temp?

[Maddyriver]

I just started pitching starters. So far ale starters. I've been pitching the starters around 70F. However, in the past, before using starters, I would generally pitch my ale yeasts around 62F. Then let it rise. So I'm wondering if I should still practice this method when pitching a starter? Or should I pitch closer to the starter temp.. Like around 66F. I guess I'm uncertain on how much the starter will raise the carboy temp, since I'm pitching the yeast already at its elevated temp.

 

[Jlaw3000]

I thought regardless of method your wort temp and yeast temp should ideally be the same when pitching?

 

[Jayhem]

A lot of people cold crash their starter in the fridge, decant off the liquid, swirl it up and pitch it cold right into the wort! I did this last time and noticed no real difference than pitching my starter at high krausen at 67F. Worst case is your yeast have a few extra hours of lag time before they get going if you pitch them cold.

 

[Maddyriver]

I've heard about folks using the cool down method, but I plan on pitching the entire starter (due to preference & time constraint). It makes sense to pitch at same temps, but I'm concerned that the temp will climb once pitched. Not to mention 68-70F is the upper end of the initial fermentation range that I like to ferment at. I'll let it climb near the end of fermentation to "clean up", but I really like to have the bulk of my fermentation at 66F. Hence this question.