Its probably a little cold. I pitched a batch at 60F and after 24 hours of absolutely no activity, I let it warm up to 65F to start. Everything proceeded normally after that.
I would pitch it at 65, then let it drift up to 68 as the fermentation slows. I like the flavor profile, slight esters, mostly neutral. I quit using it because it flocculates poorly. I had to go to secondary to get it somewhat clear. If you cold crash it, the yeast goes back into suspension when it warms up.