The pitched dry yeast had a 36+ hour lag time. This was not just on one brew, but a succeeding brew also.
But we just brewed an Amber Lager, and we had nearly a two quart slurry of 34/70 harvested from the above. Divided that in half, and pitched it into two fermenters (6 gallons each). There was no lag time. It took off very fast, and is going like gangbusters right now.
We have an air line from the lid of our SS Conical (Delta Brewing) going into a jar filled with water, an air lock set up. The bubbles are so rapid and violent, it sounds like 4th of July fireworks!
The dry version has a terribly long lag time, that will test the patience of many of us. But the liquid version, harvested from a previous brew, has zero lag time.
Now you know.