Thanks, there is some interesting stuff in there (like the table on page 12 that shows the amount of maltotriose remaining in g/l after fermentation by strain).
I also notice the pamphlet states that a rehydration temperature of 77-84 degrees is best for ale yeast and 69-77 degrees is best for lager yeast. If I remember correctly, in Yeast, it is recommended to rehydrate dry yeast in 105 degree water. I wonder if that's just a difference of opinion or if it's dependent on the manufacturer. Or could it be the idea behind the 105 degree water is that it will drop down to a lower temperature once you add the yeast?
EDIT: Two other differences I see between this pamphlet and the Danstar website involve whether it is ok to rehydrate in wort instead of water and whether or not wort needs to be oxygenated when using dry yeast.