Pitching Yeast Warm

Hey all,

Happy Monday

Wondering what your thoughts were on pitching yeast warm.

Nothing crazy just 2 or 3 degrees higher than target ferm temp.

I have read a lot of conflicting info. Some sources say you should pitch low and bring up to your target temp others say pitching a bit high is good, gives the yeast a kick start during multiplication phase as long as you get down to your target temp quickly. Even a Brulosophy article where they test (I know it's not really very scientific and I take with a grain of salt but is another data point/opinion if nothing else)

Perceived benefits for pitching warm are reduced lag time and help during multiplication phase. Cons are there is a possibility of stressing the yeast and creating some off flavours.

I brewed an Amber ale on Saturday (SG 1.058) and pitched 2 packs US05, currently using the stainless chiller that comes with brewzilla and knocked the heat down to about 25c. Took ages so fridge took it down to about 23.5 which is where I pitched my yeast. Had it down to 19 in about 3 hours, was under 22 within an hour. 19hrs later the Krausen was covering the surface and now another 24 hours on and is fermenting like a champ. Will those 3 hrs cause any off flavours?

What are your thoughts on my process?

Do you pitch warm, low or at target temp? Why?

Cheers

Yeah yeast had been sitting at room temp most of the day so was warmed up. Didn't re-hydrate or make a starter, just sprinkled on top.

Great to get validation of what I have been doing. The yeast seemed to like it anyways. Is going nuts.

Did the same with the last batch and tasted amazing out of primary, no off flavours I could detect, is carbing in bottles now but going to sample some on friday as is already showing signs of carbonation.