Everything went great, all according to plan. (Brewer's Best English Brown Ale). Pitched my yeast at 76 degrees. As cool as I could get it. It now has been 80 something hours. I have no krausen, and OG has not dropped at all. I did use the Nottingham yest in the slow starting lot. I did not rehydrate my yeast. Guy at my LHBS said that rehydrateing usually is not needed with dry yeast. So wait it out or repitch? Also I will not be able to repitch for about another 30 hours any issues with that?