Cali yeast straight from vile. I've brewed quite a few all grain batches with this strain, and have always had fermentation begin within 12 hrs. My concern is that this time I pitched at a slightly lower temp, 60F, than I normally do, usually pitch at 62-64F. However, as I type this there is slight action in the blow off growler. I was under the impression that a long lag time is not a good thing. Secondly, I'm concerned that starting fermentation at around 62F that even with fermentation heat up I still might not hit the low end of optimal ferment temp for this strain, 68F. Not to mention letting it get slightly over 70F to clean up. So hence the warming of the ferment chamber.