I brewed my second AG batch of beer (ESB) on Sunday... I started my Wyeast 1968 (Special London) on my stir plate the day before. The yeast looked "clumpy" in the flask, but I looked on here and it seemed like the general consensus was that if it doesn't smell bad, it should be fine. I pitched the yeast @68 degrees and it hasn't done anything. I lifted the top off the bucket and it's foamy, but the airlock is looking dead.... am I just being impatient? I did a Black IPA the weekend before, started the yeast (Wyeast 1056), pitched it and it took off like crazy! I know the yeasts are different, just don't know if this is normal for an ESB with that kind of yeast?
Thanks for any insight...