About 24 hours ago, I pitched some Saflager S-23 into a Pilsner I made and I'm still not seeing any activity. I picked this yeast up when I was down in Seattle in the fall but have had it in my fridge since. It was properly rehydrated and I used about 2.5 packets along with about 90 seconds of pure O2. It's in my temperature controlled freezer at about 47 degrees right now (I'm doing the lager fermentation recommended in brewing classic styles - pitch at 45 and rise to 50 over a couple days to reduce the formation of diacetyl). I'm going to wait another 24 hours but after that, I'm unsure of what action to take. I live in Alaska and do not have easy access to more lager yeast. My dry yeast options at the LHBS are US-05, Danstar Nottingham, and Danstar Windsor. Should I plan on fermenting with some Nottingham or US-05 at the lower end of their temperature ranges or go through the trouble and time of ordering lager yeast (probably another 4 days minimum) and possibly having to wait for a starter?