Originally Posted by Gustavo
Thank. You figure I should know better, but usually with in 24 hours you see some signs of fermintation. Guess just eager. CHEERS
Just be patient, whether you know it or not you followed best practice for pitching yeast slightly below the desired fermentation temperature. This practice promotes a controlled growth phase and you should allow the temperature to self rise to desired temp, ideally 66-68 and then hold.
You will be rewarded with an ideal fermentation and very tasty beer!