Originally Posted by duboman
If you did not make a starter for the liquid yeast and did not properly aerate the wort active fermentation can take up to 72 hours to get going. You could also have a leaky seal on your lid causing the gasses to escape without showing in the airlock. Did you look for krausen formation? Have you taken a gravity reading? Airlock bubbles really mean nothing........... If you pitched warm and then cooled the yeast down you also increased the lag time until the yeast acclimates. That yeast works fine at 64 but it does also like to be raised as fermentation slows to keep it busy.
I pitched my yeast after I chilled wort to 74, on top of that I added a gallon of tap water to bring level up to five gallons. I have checked my lid seal and it "seems fine", I do not see a krausen head yet either....but I am fermenting in a 5 gallon bucket so it's hard to tell. I will take a gravity reading when I get home and hopefully it shows something.
Let's say hypothetically it shows no activity after 72 hours.....what would I do next??? Would picking up a pack of dry yeast and pitching it on top mess things up??? Do they even make London ale yeast in dry form??