I've had a Belgian Strong Golden Ale lagering for about 2 months now and tomorrow I plan on bottling 5 gallons into 750ml corked and caged bottles tomorrow. For added carbonation insurance, I'm planning on pitching 1/4 pack of dry yeast in the bottling bucket along with the priming solution. Normally I would rehydrate the dry yeast at around 85F for roughly 20 minutes prior to pitching it into 65F wort. But I've been lagering my BSGA so its 35F. Won't I shock the rehydrated yeast if I pitch it into 35F beer? Should I leave the carboy out on the counter overnight so that the wort reaches room temperature prior to pitching the additional dry yeast?