I brewed a milk stout on Saturday morning. OG 1.062. Cooled to 67 degrees and pitched a 1200 ml starter using Ringwood Ale yeast. I believe I sufficiently aerated as well. I’m not seeing even a hint of krausen or airlock activity (yes, I know airlocks don’t necessarily indicate a stuck fermentation). I know that this yeast can be notoriously slow to start, I just didn’t expect it to take this long. I made this same recipe 6 months ago and didn’t run into the same issue.