So, here's the jig. I fermented an IPA using White Labs 005 British Ale yeast and then washed the yeast when racking to dry-hop (I bottled it today, should be good!)
The next day, I whipped up a brown ale and pitched the yeast from 2 jars of the washed yeast from the day before (Since I wasn't using a starter). However, after a few hours, there was no bubbling (I know, that doesn't necessarily mean no fermentation) And most of the yeast seemed to drop down to the bottom with a few clumps floating on top. I decided to leave it for a week just in case.
So after a week with little airlock activity, and no visible activity in the carboy, I boiled some water with the intention of rehydrating some Nottingham to pitch, assuming that the yeast somehow weren't viable. Luckily, I checked the gravity and it was at 1.012, finished as far as I can see.
Here's the question. Why was there such a difference in fermentation from one batch to the other? The IPA fermented at the same temperature and had a HUGE krausen that needed a blow-off tube, while the brown ale seemed to have no signs of a krausen, and no airlock activity. Any ideas?