Yeast not active

Alright brewed a batch of Red Otter(my version of Williams fireside ale) last night. Did everything as usual, except used yeast cake from 1 month old batch that was washed and refrigerated. Only problem is almost 24 hours after pitching no bubbling. Should I pitch spare notty or wait till morning??? By the way yeast cake was whitbread and I've never had to wait more than 12 hours for fermentation to start and I didn't use a starter cause I haven't had to In the past using yeast cakes. What do you guys think?

Well I guess I freaked to soon. I increased the temp in the basement to 70( it was about 62) and bubbling airlocks away. Thanks anyway guys. I jumped the gun I guess.

Back again. This is the weirdest start I've ever had. The bubbles stopped again. Apparently the yeast cake wasn't as viable as I thought. Any suggestions?

Be patient. Give it a total of 48 hours and keep the temp around 66-68.

Patience, ahhh. Just totally not what I'm used to after 20+ batches never seen this before. After 48 re-pitch??

take a gravity reading first. If it's way high than you may want to.

stop spazzing and hahb. it'll work itself out

Sounds good thanks man. Do you agree that the yeast cake viability is low? Do you think the spare notty I've got will produce a totally different beer than the witbread? If so should I wait another day and get a new witbread smackpak?