Carboys necessatate the need for screened funnels. Otherwise,just get a large fine mesh strainer. Works way better if you can use one. I do. And the less trub you wind up with at the end of primary,the more clear beer you rack to the bottling bucket or keg. Not to mention,the less you have to clean out afterwards.
Rehydrated yeast can cut lag time,but it's being found that it also has to be cooled down to within 10 degrees of wort temp to keep from shocking the rehydrated yeast. Rehydration temps are pretty consistent at between 90-105F. But I noticed at 75-80F that there seems to be less lag time than if I rehydrate warmer. Tells me that there is less shocked yeast at 75 or 80F.
Everything works if ya let it-Roady(meatloaf)