While it may just be taking its time to start up, I would say you should pitch another batch (or two, depending) of yeast. The amount will depend on whether or not you used a starter for your yeast. I'm guessing you did not, and if you are brewing a 1.060 gravity 5 gallon ESB, Mr. Malty's yeast pitching calculator tells me you needed 2.1 batches without a starter.

In my personal opinion, overpitching yeast carries significantly fewer negative consequences than under-pitching, especially for beginning brewers. It may be best to just assume that pack was a waste, count it as the 0.1 in 2.1 packs from above, and go pick up two more to pitch as soon as possible.

Also, during this time, limit the batch's exposure to open air. A delayed primary fermentation is the most risky time for infection. Finally, purchase yourself a cheap starter plate (or make your own). Slap the pack, make your starter, and pitch it the night before you brew, letting it get built up and ready to go, to pitch the day of brewing. An advantage of using a stir plate is you will more likely see a small krausen building up while stirring, telling you it's healthy. Plus you get to save on buying multiple packs of yeast since the stirring will help tremendously with increasing the cell count.

Hope it works out for you!

While it may just be taking its time to start up, I would say you should pitch another batch (or two, depending) of yeast. The amount will depend on whether or not you used a starter for your yeast. I'm guessing you did not, and if you are brewing a 1.060 gravity 5 gallon ESB, Mr. Malty's yeast pitching calculator tells me you needed 2.1 batches without a starter.

In my personal opinion, overpitching yeast carries significantly fewer negative consequences than under-pitching, especially for beginning brewers. It may be best to just assume that pack was a waste, count it as the 0.1 in 2.1 packs from above, and go pick up two more to pitch as soon as possible.

Also, during this time, limit the batch's exposure to open air. A delayed primary fermentation is the most risky time for infection. Finally, purchase yourself a cheap starter plate (or make your own). Slap the pack, make your starter, and pitch it the night before you brew, letting it get built up and ready to go, to pitch the day of brewing. An advantage of using a stir plate is you will more likely see a small krausen building up while stirring, telling you it's healthy. Plus you get to save on buying multiple packs of yeast since the stirring will help tremendously with increasing the cell count.

If you really want to get technical in understanding not only how under and over-pitching yeast can effect your fermentation, and how to ensure you are pitching the proper amount, there is a post on HBT that is very informative.

Hope it works out for you!

While it may just be taking its time to start up, I would say you should pitch another batch (or two, depending) of yeast. The amount will depend on whether or not you used a starter for your yeast. I'm guessing you did not, and if you are brewing a 1.060 gravity 5 gallon ESB, Mr. Malty's yeast pitching calculator tells me you needed 2.1 batches without a starter.

It's my personal opinion, more-so in beginning brewers is that overpitching yeast carries significantly less negative consequences than under-pitching. It may be best to just assume that pack was a waste, count it as the 0.1 in 2.1 packs from above, and go pick up two more to pitch as soon as possible.

Also, during this time, limit the batch's exposure to open air. A delayed primary fermentation is the most risky time for infection. Finally, purchase yourself a cheap starter plate (or make your own). Slap the pack, make your starter, and pitch it the night before you brew, letting it get built up and ready to go, to pitch the day of brewing. An advantage of using a stir plate is you will more likely see a small krausen building up while stirring, telling you it's healthy. Plus you get to save on buying multiple packs of yeast since the stirring will help tremendously with increasing the cell count.

Hope it works out for you!

While it may just be taking its time to start up, I would say you should pitch another batch (or two, depending) of yeast. The amount will depend on whether or not you used a starter for your yeast. I'm guessing you did not, and if you are brewing a 1.060 gravity 5 gallon ESB, Mr. Malty's yeast pitching calculator tells me you needed 2.1 batches without a starter.

In my personal opinion, overpitching yeast carries significantly fewer negative consequences than under-pitching, especially for beginning brewers. It may be best to just assume that pack was a waste, count it as the 0.1 in 2.1 packs from above, and go pick up two more to pitch as soon as possible.

Also, during this time, limit the batch's exposure to open air. A delayed primary fermentation is the most risky time for infection. Finally, purchase yourself a cheap starter plate (or make your own). Slap the pack, make your starter, and pitch it the night before you brew, letting it get built up and ready to go, to pitch the day of brewing. An advantage of using a stir plate is you will more likely see a small krausen building up while stirring, telling you it's healthy. Plus you get to save on buying multiple packs of yeast since the stirring will help tremendously with increasing the cell count.

Hope it works out for you!