I brewed up a Fat Tire Clone on Sunday. I bought the ingredients the week before and forgot to put the yeast (WLP 001) in the fridge, so it was at room temp or slightly below for a week. I didn't make a starter because I'm not that smart yet. I haven't seen any real signs of fermentation since I pitched on Sunday evening. I honestly don't think I missed it because there is no crust on the fermenter, yes I know this is common mistake. There was a bubble or two from my blow-off tube when I moved it around a bit. I switched to a regular airlock so I could monitor it better. There's now a bubble about every 2 minutes. I have a pack of Nottingham's dry yeast ("for just such an emergency "-Foghorn Leghorn); should I rehydrate and toss it in? I was going to use a secondary and brew another batch pitching it on the remains of the yeast in the primary. Could I just add the Nottingham's to the secondary? Funny, I've been doing this a year now and I still have so much to learn. Any help is appreciated.