So, I'm trying to draw Mr. Denny Conn out here. Have you noticed any thing different (off flavors, etc...) just pitching the dry yeast pack without rehydrating? Anything over 1.060 I just pitch two packs, but is the rumor true that if you pitch dry yeast, without rehydrating, it kills half the cells instantly? This doesn't really make any sense to me, as I usually rehydrate in around 85 degree water. Wouldn't that kill some cells too? Why does it make a difference when you pitch into wort, is it because of the sugar content, like it's such a shock to the yeast? Just need a little food for thought.