try to really aerate the wort too. the more, the better (unless you have pure Oxygen).
more air means the yeast will have more time to reproduce to an optimal colony size when you pitch. it does mean more lag time, but I've had beer that took 3 days to start fermenting, and ended up being excellent beer, free of off flavors.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10