If it doesn't kick in, and you are in a pickle, go with Fermentis S-23 dry yeast. A Fermentis employee wavered on providing me a direct answer, but if inferred between the lines nigh-on confirmed to me that S-23 is at least from the same tightly woven genetic source pool as for the famous Czech Premium Pilsner yeast strain, only rendered into dry form. Ferment it right cold. 50 degrees F. (10 degrees C.)
The unmentioned one is said to ferment at about 8 degrees C. as I recall, but it does not appear that S-23 has been officially tested/confirmed at that low of a temperature. If going with 8 degrees C, proceed at your own risk, and be sure to tell us how it turns out please. My guess is that it will work, but take a long time.