Overthinking perhaps. I cut the top off the packette, squeeze it so it forms a V shaped funnel, pour through carboy neck onto wort. It piles in the middle a bit and takes a little longer to saturate - and a few grains stick to the neck - but it works.
Does anyone has a nice trick to get the powedered yeast into the carboy or am I way overthinking this point?
Generally - I pitch straight in with lower OG beers and rehydrate for higher OG beers where I'm more concerned with pitching rate.