I had a brew day yesterday and ran into something a little odd. I smacked a pack of Wyeast London Ale #1028 berfore I started my routine. After everything was said and done with the boil it had been about 4 or 5 hours and I was ready to pitch my yeast. Now I have had smack packs not swell completely and they have worked fine. This smack pack swelled very little and when I opened it there was a strange smell almost sulfur-ish. So before I pitched I did a little searching and read that during fermentation this strain of yeast is known for giving off a sulfur smell that usually settles out.
It hasn't even been 24 hours yet but there is still no action. I just wanted to get some thoughts on this. I am wondering if I should look at preparing an emergency measure just in case this yeast doesn't start at all.
EDIT: And I forgot to ask, has anyone else had any problems with this strain? I have never used it.