I never have “proofed” or rehydrated dry yeast before and never had a problem. Yesterday I brewed a 20 gallon batch of all Cascade IPA. Used 4 packets of Safale S-05 dry yeast. Two went into the 12 gallon conical and one each into 6.5 gallon glass carboys. In the attached photo the carboy on the left yeast was directly pitched from the packet. The one on the right I boiled some water with a small amount of sugar, cooled it to 95° and added a packet of yeast. Waited 20-30 min before pitching the rehydrated yeast. Everything was done with airlocks attached at about 1 p.m. The photo was this morning about 7:30 a.m. The OG was 1.080 (yes a big one) all aerated with an aquarium pump and diffuser. I tried to keep all procedures identical for the carboys.
Really not much difference between the two is there? I assume the brown “trail” in the krauzen of the direct pitched carboy is from the yeast laying on top there. I will keep an eye on them and report any big differences.