My access to liquid yeast is almost nil (unless I mail order it). Our local brew shop only handles dry yeast packets. My question is: on the back of a pack of Muntons dry yeast it says to rehydrate the yeast in a cup of cooled boiled water at a temp of 38-40 C. That equates to a temp of around 100-104 degrees! That sounds awful high to me, considering it is suppose to be pitched into wort that is under 80 degrees. Why such a big difference in temps? Why can't I pitch the yeast then at around 90 degree temp or less and still have good fermentation? At 90 degrees the yeast would start the fermentation sooner than if it was pitched at 80 degrees. I assume (and I know what they say about "ass-u-me") the higher rehydrating temp does not hurt the viability of the yeast, then why would it be a problem in the 90 deg. wort? What am I missing? Has anyone pitched at a higher temp than 80 deg.? Thanks Cowboy Up!!