I let a lager sit for 10 weeks in a secondary until it was very clear (the cold helped with clarity), and then used the yeast slurry at the bottom as a starter for another batch. I usually make a starter, but I was brewing and bottling on the same day and tried to take a shortcut.
However, three days later, there are no signs of fermentation (bubbling airlock) in the new batch. Is it likely that the yeast is so dormant that it's taking a while to reactivate, or should I go back to the local homebrew store in a few days and get some additional known-good yeast? The new batch has a fairly low OG (~1.045), but it still should have plenty of sugar to ferment. What would you do?