Did the DP today, S-04, calculated my pitch rate based on the 8B cells/g for this strain given in the study cited by Brewer's Friend. Used the method given in the TDS: Sprinkled on the wort at 73°F, left it for 30 min, and aerated (air, not 02
for this) to mix. Moved to fermentation chamber set to hold ambient at 60°F. Came back to check after 5 1/2 hours, and it's at 68°F in the thermowell (target fermentation temp) and active. Will see how it tracks from here. For ales, I may never use liquid yeast again. Or bother repitching. Not sure how this could be adapted for lager fermentation. If I have to rehydrate and attemperate adding aliquots of wort, it'd be just as easy to use liquid yeast and make a starter. But at this point, I may have had one of those life-changing events...so simple!