24hours... nada

So I made a german pale ale with a bit of hops, Cooled it down to around 75, pitched my bulging wyeast activator pac, read here "no starter". I know... I forgot. Put the carboy in my chiller, read here "platic bin with water and bottles of ice". Checked it in the morning and bubkis, most of the day nothing. The fermenters at 65. At least that's what the stick on thermometer on the outside of the carboy says. My question is, is this a normal start to a lower temp ale yeast or should I start to worry bout the batch and pitch some washed london ale yeast I have chillin in the fridge, after starting of course?

Don't worry. A gradual start is better for your beer.

Just need to wait. Can take up to three days, maybe even more to start without a starter.

Agreed, 24 hours is no need to panic at all. Maybe try brining it up a bit to 70-72 to get it started?

They're right bud, all will be well. Patience!!