A bit concerned:
Followed the recipe to a T (minus the torrified wheat) and used Safale-05. Poured the hot wort into the cool cider (fresh, unpasturized from the orchard), pitched the rehydrated yeast, and stored it away at 65F.
4 days later now, and no krausen has formed, at least in the traditional sense. What I DO see is this very thin (quarter-inch?) layer of thick, smoothish, brown "sludge" on top. It kind of looks like it could be yeast clumped together in a big round brick, but unlike any krausen I've ever seen. No bubbles from the blow-off tube either. I see no "yeast dances" in the carboy either.
Is this somewhat normal for this graff? Should I repitch another pack of yeast and give it a solid shake? Leave it be and hope for the best?