Greetings. I made a batch of Ngoma Togo Pils on Sunday (all grain). At the time of this post, there is little to no activity coming from the fermentation. I have the jug in a separate basement room where I can keep the tempt between 55-45, which the recipe calls for. I had the wort down to 60 degrees before adding yeast. I've read some posts that indicate due to the lower air tempts, fermentation will be slow and gradual. This is my first pilsner/lager brew, so not sure what to expect. Gravity ready prior to fermentation looked good. Any info/input would be greatly appreciated. Thanks!