If I can just bring us back to the OP for a second, the beer is now 60 hours old and still no activity in the fermentation lock. I opened the pail last night and there was a layer of foam on top with a very dark scum on top but that is probably hops residue since my hops screening isn't perfect.
This morning, some of the foam has subsided and there are still bubbles on the top but it's not very thick.
I guess something is happening in there so I'll leave it alone but I have yet to see any activity in the airlock which would make me think that this is an incredibly slow fermentation. Even my lager is bubbling about twice an hour at 40 degrees.
The OG was 1.044, the fermentation temp is roughly 62 degrees.
Is this slow fermentation normal when underpitching? Like I said, I thought visually I had lots of yeast sediment in the starter but maybe it wasn't viable.
Now I am beginning to worry...