I was thinking more like, "You've been brewing for 17 years and you still check your fermentations that early/often?" After my first 2-3 batches, I stopped checking earlier than 2-3 weeks unless it was needed for something like dry hops or temperature adjustment. I've never once had an issue with yeast that was DOA, and I just trust it to do its thing after I pitch.Perhaps I am inpatient. Never had to wait this long with any yeast in 17 years of brewing. Pitched rehydrated yeast 8 hours ago.You've never had to wait 8 hours to see yeast activity?