So happens I brewed a 5 gallon extract batch of brown ale just last night and pitched with Nottingham's. I remembered to aerate the wort (for once) and pitched 2 packages without mixing. I did rock the fermenter gently about 2 hours after pitching. The wort was 65-68 degrees at pitching. OG measured 1.06
FWIW, slow airlock activity was obvious within four hours. 22 hours into the brew, I have moderately vigorous activity.
The proof will be in the pudding, of course.
My only concern is fermentation temps. Specs list the maximum at 70 deg F. Room temp is 68 deg., but the fermenter is 72 degrees indicated and probably warmer inside. I hope this yeast is of the forgiving kind.