Just want to chime in here and advocate FOR rehydrating your yeast. If you don't, you're killing off half your available cells. Will you make beer without rehydrating? Yes, but it won't be as good as it could be.
Rehydrate per package instructions, 95-105F pre-boiled water only. No sugar or dme or wort or anything.
Also: control your fermentation temperature tightly (beer temp, not ambient temp, needs to be mid 60's F).
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I'm opening up!
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