= revvy] And that's why I think the argument is silly because the differences in doing it an not are probably insignificant, at least on the homebrew scale.
But this is what it says in the current version of the tips.
Water or Wort?
Fermentis yeast can be rehydrated with sterile water or sterile wort.
Whatever media is chosen it is compulsory to assure its sterility.
After the wort has been boiled for at least 15 minutes collect the volume
required for rehydration and leave to cool to the required temperature.
Rehydrate the yeast for 30 minutes.
I'm just not doing it in a smaller container.
And even on this pdf. It says sprinkling
http://www.fermentis.com/FO/pdf/HB/EN/Safale_US-05_HB.pdf
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
That's why it's a silly argument nowadays....(like most of them)
I think the yeast can figure out what to do on it's own.