So... brewed my first batch of this beer yesterday morning. I got the kit from Brewmasters. Hit my OG exactly, and pitched the dry Nottingham without hydration (as specified in the printed directions with the kit) at 70 degrees. First time I had pitched dry yeast. All my prior fermentations have been going in 8-12 hours. Now almost 24 hours in and not even a hint of activity. The Apfelwein I brewed at the same time is happily bubbling away. I know it can take 48-72 hours for fermentation to start... but is this normal for dry pitching? Hydrating is so easy and the fermentation seems to take off a lot quicker.
Primary: Pliny the Elder, Smoked Porter
Kegged: Bee Cave Pale Ale, Belgian Dubbel, Apfelwein
Bottled: Vinnie's Blind Pig IPA
Next up: Pliny the Elder, my own IPA, Sake, homemade ginger ale