Temperature plays a big role in yeast lag time. I don't have any personal experience with that particular yeast, but if you've heard it's a slow starter, it'll probably take off on its own. There's a sticky here that talks about fermentation taking up to 72 hours to kick off. Lots of good info there, I suggest reading through it. But if you already have a starter ready for it, and no other brews to use it on, I don't see a problem with adding it. Might as well toss it in.
Originally Posted by Schlenkerla
To BMC people we are all snobs.
Here's to Snobbery!!! :mug: