Hey, I've never had a fermentation take so long to start, used Wyeast British Ale Yeast which should ferment between 65 and 70 no problem... er.. I chilled er down and I guess my basement is colder than normal so it dropped to 61... without a heat belt I moved it upstairs to a warmer room but only got it to 63 in another day... finally after 5 days it's up to 66 and now it's fermenting like crazy. I know better than to open it and I figured if I wasn't seeing bubbles perhaps it was leaking somewhere...
So the question is, this has to be the yeast finally kicking in right? And, no I didn't make a starter, I'm lazy and the OG was only 1.045
RiClarke's Guinuess Clone w/da sour 6.4% ABV 1057 SG 1009 FG