Wait. The way that original post looks, you heated up the water after you put the dry yeast in it. Am I reading that right? That would kill all of the yeast cells stone cold dead.
Here's how to rehydrate dry yeast successfully:
1) When you are about to start brewing, put a cup tap water (not distilled) in a Pyrex cup in the microwave. Set it for 7 minutes, boil down to about 1/2 cup.
2) Cover the cup with a piece of sanitized foil (sprayed with Star-San if you have some). Set it aside to cool to about 95-105*F.
3) Once the water has cooled, sanitize the yeast packet and cut open with sanitized scissors.
4) Sprinkle it on the water, cover and let sit 15 minutes.
5) Stir, cover, and let sit 5 more minutes.
6) Hopefully by now, you have a bucket full of wort chilled to about 65*F and ready for the yeast.
7) The yeast slurry needs to be "attemperated" before you pitch it in the wort. That means you have to add small amounts of the cooler wort into the yeast slurry, stir and let it sit a few minutes. You'll probably have to do this a few times to get it to within 10*F of the wort temperature. Once it's within 10*F, pitch away.