I sometimes put my rehydrated yeast into the refrigerator to help it along.
I didn't mention it but I do this too. I pour the yeast packet(s) into the warm water and let it sit at room temp for 15 minutes, then stir and place it in the fridge. Then I stir it every 5 minutes (ALWAYS setting a timer
). I have a sanitized Thermopen-type themometer in the slurry the whole time (it's also what I use to stir the slurry).
I didn't know Fermentis called for 73 F, I knew it was cooler for lager yeast and cooler than Danstar recommends but wasn't aware it was that cool. I'll prob hydrate even cooler than 85-ish now.