Sprinkle the yeast in minimum 10 times its weight of clean sterile (boiled) water at 30°c- 35°c (86°F -95°F). Don NOT use wort, distilled or RO water, as loss in viability will result. DO NOT STIR, leave undisturbed for 15 minutes, then stir to suspend yeast completely and leave for a further 5 minutes at 30°c- 35°c (86°F -95°F). Then adjust temperature to that of the wort and inoculate without delay.
Nottingham British Ale yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort.