I brewed a saison on Sunday and I'm having a difficult time telling if the yeast is doing anything.
Quick background - I do all grain BIAB brewing in 2.5-3gal sizes and this is my fourth beer. The first two were identical IPAs using a dry yeast. My last one was a stout, and my first attempt at liquid yeast. The first two were fine and I saw activity in the airlock within 1-2 days. The stout just never took. I think it was a combination of low efficiency from insufficiently crushed grains and using yeast that was maybe older than it should have been. I never saw activity in the airlock either.
Anyway, I brewed this saison and it went perfectly. Expected OG was 1.053 and I hit it spot on. I was left with my target 3 gallons to go into the fermenter. I used Wyeast 3711, smacked the bag about 4-5 hrs before using and it inflated perfected. It was maybe 2 weeks old. I pitched the full packet without a starter, since it wasn't a high grav beer and I only do ~1/2 size batches. The wort was right around 68F. As of last night, just over 3 full days, I've seen no activity in the airlock. I don't know why it wouldn't be working, but I'm a bit worried and not sure if I should be. I've left this sitting at room temp, which is probably anywhere from 66F-75F depending on the time of day and if the AC is on or not.
Here's a picture of inside the fermenter (I'd mixed it up a couple hours earlier):
Any thoughts or suggestions? Thanks!