I harvested a Wyeast 1728 yeast cake from my Scottish 70 (1.04 OG) on Monday (sterilized the jars by boiling before and then let them cool but didn’t use Star-San) and pitched approx 8-10oz into my RIS wort at 68F. As it’s in a swamp cooler the temp of the water is stable at 59F.
By all accounts I have read, with a RIS (1.09 OG) and re-using freshly harvested yeast slurry I should have had minimal lag time and an explosive fermentation so I attached a blow-off tube. Now 36 hours later, and there are no signs of activity in the bucket (krausen or blowoff).
Is the high OG a cause for this delay? Or did I cause the yeast to go dormant/die (thermal shock?) by pitching at 68F when they were around 78F air temp and are now roughly 59F?
Should go out and buy some dry yeast and re-pitch? Will using two different yeast strains (the 1728 and a dry yeast like S-04 or Notty) create problems?