Ok it sounds like you got a small pitch of yeast that was in quiescent or dormant stage, no starter to get them woke up or multiplied, then pitched into wort that most likely was under aerated (at least for dormant yeast than need to grow). Assuming you have great sanitation, you'll have a long lag phase, long growth phase, and a good chance the beer will be under attenuated. What's the OG?