New Milk stout recipe issue all grain

[2brew559]

So brewtalk people
Heres my dilema or maybe not...

I created My OWN All grain (BIAB) recipe:
Method: BIAB with mash tun 5 Gallon cooler
Style: Sweet milk stout
SRM:40+
Batch Size: 3.5 fermenter - 5G bucket
Boil size: 4.44
yeast : White Labs WLP002 eEnglish Ale
Grain Total: 8.93lbs
PRE Boil specific Gravity: 1.060 @ 83F
After Boil: OG 1.080 @ 71.5F
Additions @ end of Boil: .64 lbs/ 10.24 oz of lactose
*I forgot to take OG before I added lactose... so im thinking im actually around 1.070./71 OG (and because my efficiency is closer to 75-80%)
I set my efficiency @ 65%: i'm new to all grain so i set it here to be safe!


Mash temp @ 155F (167.0F) / 75min- 5 gallon igloo cooler: check
Batch sparge 10 mins @170 (180F): check
iodine test: PERFECTO!
After Boil: 3.55 or 3.60 gallons of wort to fermenter- AMAZING!

Yeast Starter(glass container): Made using the yeast+1 dry cup amber DME+1qt water approximately 20+ hrs prior to pitching in bucket

My issue is or concern happens to be: I pulled out the yeast starter from ferment fridge and decanted some of the cloudy liquid wort off the yeast cake starter. Which by the way dang not easy to do.... Ended up losing some yeast because it would resuspend itself in the liquid. Basically ended up with approximately 1/4 cup + of cloudy liquid and little scant bits of yeast cake at bottom of my starter glass...

I pitched starter into wort bucket that I shook the crap out of prior to pitching as well as after pitching.

I hope the liquid in the yeast starter has plenty of yeast in it + the small scants/ amounts of yeast I saw on bottom of glass..Hoping this is enough to get the fermentation going..... have fingers crossed!!!!!

I have a temperature controlled fermenter chamber. I insulated a sensor/ probe to the outside of the bucket and set my stc-1000 @ to 19C or 66.7F

I had to leave town so i wasn't able to observe the fermentation

I pitched yesterday Sunday 8.03.2014 @6pm and then left to go out of town right after
(Returning this friday "1 week from yeast pitch"
Its now Monday morning here in california and I'm unable to observe the bubbling activity if any or none

I can have somebody check the bubbles but other than that they don't know how to pitch yeast or do much else to the wort.

Question: If the High OG slows the yeast down can I just re pitch a vile of same yeast once I get back into town?

Question: What are the possible outcomes bad or good or both?

 

[2brew559]

Update: called home and was told there is bubble activity!

I know need reading but person who told me this doesnt know anything about beer .. just that theirs bubbles coming out of air lock from pitching last night

So Im not sure or have the experience to say i'm in the clear.. I know if have to take reading but do any of you pros in here have any wisdom or prior experience with what i described at the start of this thread

maybe im over worrying..LOL