I confess, I am perplexed.
I brewed a Milk Stout Monday. Rehydrated two packs of S-04 with pre-boiled, then cooled, water to recommended temp on Fermentis/Safale site, into sanitized container. Both packs were well within the expiration date by years. I saw vibrant foam and cream build up
. Pitched yeast into 1.060 wort at 65.4 F wort, then oxygenated with a freshly boiled stone. The fermentation chamber is temp controlled for heat at 63F and cooling at 68F. I usually allow the fermentation to rise to 68F. Been doing it for years. After three days there is still no activity. This yeast is usually a sprinter; fast, vigorous and drops like a rock. Nothing! I am perplexed.