Originally Posted by g-star
Experiments performed under controlled conditions by people who understand how to perform them and interpret the results have validity.
And pitching dry yeast without re-hydrating has been proven under laboratory conditions to be less optimal than re-hydrating first. END OF STORY.
Controlled conditions that have no differences whatsoever are extremely difficult to attain especially when dealing with an organic, living product like yeast.
Did the scientists do a study on every dry yeast?
How old was the yeast?
What temperature was it stored at?
Did they rehydrate at every temperature in the yeast's range?
Then to determine if it was better than just pitching on wort:
What was the determining factor as to the better method? Cell count? Activity?...
Did they test each different type of yeast with wort at each different temperature, specific gravity, O2 level, hop level, amount and type of fermentables, adjuncts and every other variable there can between batches?
Yes they can make generalized conclusions and predictions but as far as it being scientific fact, unless they show that it is true in ALL cases under ALL conditions that are normal to us brewers that is all they are, generalized conclusions or predictions, which may be accurate for most but not all situations.
That's just how I see it. Everyone has their own thoughts on the subject and are perfectly entitled to them. That's what makes everyday a little different and worth living.