I tried the Superior Lager (brand) dry yeast last night for the first time. Pretty sure my wort was at pitchable temps, I didn't rehydrate because I never do for dry yeast (always seems to work fast, one less step to mess up). I used two packets given they are 7 mg, vs. 11 mg typical for dry ale yeasts.
This morning I did not see any activity. Anyone familiar with this yeast, does it need more time or should I pitch some more? Normally with dry ale yeast I'm fermenting in 6 hours.