I brewed an American Black Saison, 10 gallon batch. 10 lbs 2 row, 2 lbs Rye, 1 lb black prinz malt. 4 ounces maltodextrin. Mt. Hood and Willamette hop additions at 60 and 5 respectively. OG was 1.059. Pitched yeast at 77 degrees on Saturday and haven't seen a bit of airlock activity. For fun, I took 5 gallons of wort and pitched it with lactobacillus and a berliner Weiss yeast from WLP and that's chugging along fine.
So, I'm stumped as to why this yeast hasn't done a thing.