This is only my 4th batch but is the first time I have not seen any bubbling in the air lock by the next morning. It's a 3 gal. batch of Scotch Ale and I used 2 11gm packets of dry Nottingham yeast (exp. dates 10/19 &1/21). I activated according to Palmer 15/15m in boiled water cooled to 70, and aerated with a pump/air stone for 8 mins. before pitching. This is the first time I have used Nottingham (anybody have experience with this yeast starting slow), it's package said to activate with warmer 86-92 water but I missed that going with Palmer which worked great on all the other batches. I'm using a stainless steel fermenter so I can't really see what's going on inside. I kept it cool at about 64 the first night, but have since moved it up slowly to 68 and plan to go to about 70 to see if some activity will start showing in the air lock. I did take a gravity reading before pitching so I have a base to check from, but what to do next? Wait - how long? See if bring up temp works- how long again? Order a different yeast and get that in there asap? I'd like to save the batch if I can, it's the first one where the gravity numbers looked close to what the recipe called for.