I just brewed NB’s Bourbon Barrel Porter (first time) and noticed it only krausened for a day (2nd day) and not very much. I rehydrated the dry yeast but did not do a starter with it. I did pour the yeast into the (sterilized) carboy first, right before the wort and the carboy is tightly sealed. Given the lack of krausening I’m concerned it’s not going to ferment sufficiently. Is this enough or should I add more yeast?