Morning Brewers - I just brewed my take on a Dunkelweizen last week. I pitched two smack packs of Wyeast 3068 (no starter) in a 5.5 gallon batch. Wort temp was 70 at time of pitching and air in my basement is about 66-687 degrees (I wanted to ferment at a lower temp to get more clove than banana out of the yeast). I didn't notice any airlock activity for almost 80 hours. It is bubbling away fine now, almost five days later. Do you think I have anything to worry about? Off flavors? This is the recipe: http://www.brewersfriend.com/homebrew/recipe/view/401101/uncle-dunkel-touched-my-weizen Cheers.