Thanks for the help everyone. Unfortunately, I was running short on time (no time for a starter-leaving town tomorrow) and just pitched it. The yeast was also still cold (didn't give it that much time at room temp) and it poured out with the nutrient supplement in a clump, separated. I realize my mistaken rash behavior now and I should have waited til I got back in town and made a starter or pitched some dry yeast because the yeast so far has showed me no signs of being active.
I pitched at 70 degrees. It's been about 27 hours. Do I look for bubbles in the airlock- is that how you tell? How frequent? I've previously used other fermenters without airlocks and just got one last with an airlock week, so I don't quite know how it works.
Also, since I'm leaving town tomorrow for a week, I can have someone pitch a spare package of dry yeast if needed. I know this risks contamination, but how much time should I give the yeast before claiming it unsuccessful? I used White Labs English Ale Yeast if that helps. Making a Baltic Porter recipe. Sounds pretty tasty, I'll let you all know how it turns out if all goes well.
Everything else in the brewing went well. First time using a hydrometer too and I hit the SG right on the money to the .001. I don't know how important this is, but it makes me feel like I did at least something right. Thanks again.
Lesson learned: if in doubt, make a starter. Never rush beer.