No worries at all, most of the enzymes play at the husk/liquid interface...and it takes 10 minutes of so for the grain starch to absorb enough water to start the whole conversion process.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger