I rehydrated before pitching and always pitch the correct amount according to Mr.Malty. I've read Jamil's yeast book and now I always rehydrate my dry yeast before pitching.
This batch pitched and fermented at 67 degrees as suggested by the recipe. That is a temp controlled 67 degrees so that's the liquid temp.
I came home from work tonight 48 hours after pitching and the kraussen has completely dropped and while it is still bubbling like crazy there is a huge layer of yeast on the bottom.
I aerate using a venturi type vacuum T that coupled with my pump really sucks the air into the wort as it enters the fermenter. I don't think I'm doing anything special, just good processes and this yeast is just ape sh*t.
A word of warning on S04 though, the only time I've had diacetyl in one of my beers was when I fermented with S04. It was a beer I rushed and since it fermented out so fast I cold crashed it after 5 or 6 days and locked in the diacetyl. It's important with this yeast to give it another few days after you're sure fermentation has stopped so it can clean up after itself. The last beer I made with it was in primary for 14 days and has no sign of off flavors or diacetyl so this yeast can be very clean, it just needs more time that it appears. I normally also let the temp bump up a few degrees after most of the fermentation is done.
Well lucky you, the devil made you look....