ah.. yes. I searched the forum but didnt find this most useful post. My main source of concern stems from the reports of that yeast being a fast start and even at low temperatures.
I will do a few of the basics based on the thread - check the lid, check the temperature, raise it off the ground and ceremonially drink a few beers in the vicinity of the fermenting bucket.
The yeast was pitched at 70 degrees, pretty much textbook. The SG was 1.06 and i did get the yeast started in water... I saw the yeasts seem to go down to the bottom of the glass but there wasn't the usual foamyness I'm used to (from cysers/ciders etc).
It's been almost a decade since i've done beer - so im back to noob status.
Nice G3 BTW.