Thanks for the feedback. I realized afterwards that I should have rehydrated higher and then added some chilled wort little by little to lower the temp closer to my fermenting temp.
In the case of repitching should I just raise the temp of the fermenter and sprinkle in the dry yeast or rehydrate again? I'm just not sure how much of an issue diluting my wort would be...granted with a cup of distilled, sterilized water and yeast.
Dry yeast can be a little slower to start, but never rehydrate yeast in distilled or RO water. The yeast needs minerals to protect the cell walls from rupturing during rehydration. Hold your wort at 66°F to 68°F. The fermentation will start.