Note to self don't ever ever deviate from your normal yeast preparation method.
I started another test batch actually 2. The first I rehydrated in 110 f RO water added wort after 10 min. At around 95ish f. And it took off like a rocket. That is my normal process I use with bakers yeast. The second I tried the same method with tap water. Was just curious. It to is slow and not very active. Same as the first.