before pitching? I pitched one pouch of Wyeast London Ale yeast into a porter. The temp of the wort was 68 f, well aerated, with yeast nutrient (no starter, I don't have a stir plate). I smacked the packet about four hours before pitching but I noticed the pouch never swelled. After 48 hours fermentation still had not started (determined by gravity readings). The LHBS was closed and I didn't want to chance waiting another 24 hours so I used a packed of Cooper's dry yeast I had on hand. It's fermenting like crazy now but I still wonder what could have happened to the Wyeast. I had it in my refrigerator for about three weeks. Is it possible the yeast got too cold? Any thoughts?