[BeerSeq]

Well as usual I panicked over nothing
 Finally seeing a baby krausen a little over 36 hours in. I suppose pitching dry yeast directly into wort, which is something I admittedly haven't done in a while, just results in longer lag times than pitching a rip roaring starter of liquid. RDWHAH it is!

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[Drewch]

...I suppose pitching dry yeast directly into wort ... just results in longer lag times than pitching a rip roaring starter of liquid.

It's very dependent on strain, batch size, gravity, temperature ... I've had similar lags, but I've also had dry yeast take off like a rocket.

[coolman26]

Used old fashioned oats for the first time this weekend. I cooked the oats for a few minutes, dropped the temp and added a pound and a half of base. I let it sit at 128 for 15min. Brought it up to mash temp at 155, and added it to my mash. I underlet, so the during the 15 minutes the mash was hydrating. Stirred it all well and off to the races.