I have read countless threads on this forum and others regarding starters and hydrating yeast and still did not know which way to go. On Saturday I brewed and dry yeasted a brew and it seems that is had performed as it always has with my brewing technique. On Monday, a public holiday in Aus, I did another brew and decided to try hydrating the same yeast. I pitched it and today the results are amazing. The hydrated yeast has drastically overtaken the other and is large and healthy. I know what I will be doing from now on.