Nottingham Yeast Lag?

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wealsy22

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Hey guys, this is only my third brew so not sure if this is normal or not..

Instructions for my Nottingham yeast pack said to re-hydrate for 15 minutes then add to wort. I've never re-hydrated before and didnt have a thermometer on me,so not sure if this could have had an effect.
I pitched the yeast at around 1:30pm Friday Arvo, had a look today and there is basically no krausan... I can see small amount of bubbles/movement, but the surface is quite flat.

Should I give it a bit more time or add another pack of different yeast (Stuck to the top of the tooheys can)?

I pitched a bit warm (24-26 degrees).

Any advice appreciated,

Cheers.
 
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