So I have a smack pack that if from Feb 2012. Bavarian Lager. It has been on the stirplate, at 70 degrees, for 24hours now with no visible signs that it is fermenting, but it does have a green apple smell underneath the malt extract smell. Is it typical for lager yeast to start slow? Is the yeast too old? Should I just relax and go with it? I was going to add it to a stalled old ale to help it finish out.