OK... can't wait any longer....WL820...

OK, I didn't want to be one of those people posting on fermentation not starting, but here I am.
I brewed an Oktoberfest 5g batch and pitched a single vial of WL-820 (I know, bad boy... no starter....)
Anyway, it was pitched in 75 degree wort and is in a 70 deg basement. I was planning to move to my chest freezer at 55F as soon as I saw fermentation.... well, it is 6 days later with zero signs of fermentation... Trying to remember what Revvy said and be patient. I havent taken a SG reading (I don't have an OG either.... I know... shame on me....). I am thinking of getting some dry lager yeast to put in today, but was wondering if WL820 could be going with no krausen, bubble formation at all? If so, almost a week at 70 F probably wasn't a good thing.... Should I pitch the dry yeast regardless and move to the 55F or shoudl I take a SG reading to see if I can confirm it has started (with no activity)? I am thinking just pitch the dry as that is the lowest risk of infection and I have had good luck on previous lagers with just pitching dry.....
Sorry for the rambling.... just looking for some thoughts....

Lager yeasts don't always develop krausen, especially when under-pitched. Airlock bubbles...well, those don't mean much. Take a gravity reading. Otherwise, you've got no information to work with.

I used this yeast for an Oktoberfest, pitched and fermented at 50. I used a 4L starter and it got going after 2 days and developed a decent amount of Krausen. Every brew is different thought so I would take a gravity reading. It might be hard to tell since you didn't check the OG, but I'm guessing you have a ball park OG in mind. If it is going then drop the temp, if not I might go with your idea of pitching some dry yeast in there.

bentonre said:

...pitched a single vial of WL-820 (I know, bad boy... no starter....)...(I don't have an OG either.... I know... shame on me....).

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Nuff said.

osagedr said:

Nuff said.

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Yeah, +1. Temps and gravity readings are very important for a myriad of things, ESPECIALLY if you suspect a problem.

Well, after almost 7 days, it started.... Didn't need to check gravity or repitch.... nice 1/2" krausen so moved it to my keezer/fermentation chamber.... man was that WL-820 slow.... I think I may go back to dry yeast.... I know the variety may not be as large, but it has always worked well... this first experience with liquid yeast has been nerve racking....

bentonre said:

Well, after almost 7 days, it started.... Didn't need to check gravity or repitch.... nice 1/2" krausen so moved it to my keezer/fermentation chamber.... man was that WL-820 slow.... I think I may go back to dry yeast.... I know the variety may not be as large, but it has always worked well... this first experience with liquid yeast has been nerve racking....

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Yup. If you're not going to take the time to do it right, dry yeast is easier.