I made and amber a few days back. I did a 24 hour yeast started of some yeast i had washed and saved from an old batch. After two days there was no activity. I assumed I had messed up somewhere along the line and maybe pitched it when the wort was too hot, so after 48 hours I grabbed a new smackpack of Wyeast and pitched again. There is still no activity in my airlock. I suppose it's possible that there might just not be a good seal on my fermenter lid and the CO2 is escaping there. Is there any possibility that something could have gone so wrong that my wort kills yeast?