Yeast problems with high OG beer

[bongob]

So I'm attempting a rye ipa, and my OG reading came out much higher than planned at 1.082. I've been reading that 'big' beers can be more of a challenge when it comes to fermentation and sure enough there is no sign of anything happening at all after 36 hours. I pitched with a wyeast 1056 activator at around 68F (also had a bit of a funny smell not sure if this is normal). Anyway if nothing is happening by tonight I'll pitch again with some safale us-05 as I don't have any of the wyeast left. I am only making a gallon batch so does anyone have any advice on how much yeast to pitch with or how to give the yeast it's best chance of survival? The current temp of the beer is 72F and should remain around that

 

[RM-MN]

Use your hydrometer to see if your initial yeast worked. Your beer may be done with the fast part of the ferment already. If it is, there will be no gain by adding more yeast. At 68 degrees with a decent amount of yeast pitched the ferment on that small batch could have happened within 24 hours.

 

[BGHSmt7]

Mr. Malty is my friend for figuring out yeast pitching rate. According to the information that you provided, you only needed about 1/2 the Wyeast 1056 pouch for a strong fermentation.

http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

If it was me, I would take a gravity reading in a day or so, but I wouldn't add any more yeast unless the gravity hasn't changed.