If I understand this correctly, part of the process of dried yeast becoming active is that the cell walls have to be reconstituted. It would seem warm water is more suitable than wort as there is less osmotic pressure on the newly hydrating cell while this is happening.Sorry if I didn't make myself clear, I have read and I believe understood the posts so far on this thread, I meant wort from the kettle, if I recall it's 100ml, cooled to 35c, then yeast pitched in. left to settle for 20 mins, stirred once and then pitched to the cooled wort in the FV.
What's the difference with using boiled/cooled tap water and wort to rehydrate please?
What I don't get is if pitching directly onto the chilled wort results in some yeast mortality, why do other cells survive and become viable.
It's quite possible I've got the wrong end of the stick, though.