Originally Posted by AllHoppedUp
I guess this poses a good question though. How long should one wait without airlock movement before he really should freak out?
Bubbling of an airlock is dependant on having a perfect seal on the fermenter, something that doesn't always happen. I use other clues such as the formation of a krausen, decrease in SG, temperature rise, etc.
To answer your question, I don't even think twice about a 72 hour lagtime- if I'm using a dry yeast that has not been proofed.