Lag time or cooked mash?

[cinderbike]

Was brewing last night and had one of those 'brewsaster' days. Ended up mashing in too hot and the mash was at 175°F - I added some ice cold water and dropped the temp down to 156°F within 5 minutes or so.

Fast forward 12 hours and there is no activity in the fermenter. I hit the wort with pure O2 for 30 seconds and pitched a vial of WLPOO4 that was brought to pitching temp.

RDWHAHB or should I start worrying?

EDIT - Fermentation started after ~22 hours.

 

[botigol]

Rdwhahb

 

[botigol]

I came back to check; glad to see your edit. Since it seems like you didn't make a starter, 22 hours is right on schedule.

 

[cinderbike]

Yeah, beer went nuts when I got home that night.

Time to build a stirplate.