How would you have killed it?
Come on, you know yeast are more resilient than that.
The fact that there's no signs of fermentation after 24 hours is not necessarily a reason to worry, but it may indicate that you underpitched. Underpitching is a terrible thing for big beers like this. You may want to go ahead and buy some more yeast - if you don't, you'll be top of the list on the forum with a "Stuck fermentation - HELP!" thread.
We need more info about the yeast before we can really help. And why not give the recipe and all the stats too.