Cheers!

Sorry i missed your post but welcome. One pack should do the job ok if your stuck. Or get a couple of packets of dry and save you liquid yeast for another day or yes you could mix the dry with the liquid yeast.
Or you could if you can make a yeast starter with your liquid yeast.
Cheers hop it goes well.

Ok first thing is don't panic . Sometimes it can take a couple of days to get going. It may be that the one packet are getting ready for the big job ahead. I've had 3 days with minimal action and then boom. Give it another day and see what happens. Try and get that probe taped on good.( but that's not going to matter as far as kick off goes)
Have a look tomorrow and hopefully it will be fine. Check this post out when i did my lager (the only one ive done) www.cellardweller.net/index.php/en/forum...east/761-lager-yeast
I had a quick google around about smack packs not doing their thing and its quite common and the results have been fine.
Can you see if there is any activity on top of the wort, and bubbles etc. Often sometimes there can be an air leak in your fermenter somewhere and the bubbler wont work. Doesn't take much.
I hope it goes well and i think it should, give it another day and see.
If after 3 days there is no sigh of activity then maybe pitch 2 packets of dry yeast(I would rehydrate but you don't really need to.)
Im really keen to hear how this goes ,cheers and good luck

MMM yes if after 3 days nothing is happening then throw some extra yeast in.
If your yeast was ok then something should happen soon. Even if your yeast was bad something should still happen. Unless you have an infection somewhere in your fermenter.?
Still don't worry yet, have a look tomorrow. Very often we worry about the lag time of a brew but it can be a couple of days and i don't know why. Cheers and let us know how it goes I'm very interested

Ok, so I would bump it up to 15degC until it really starts to kick off then drop down to 12 degC. The fact that you've got a bit going on in the fermenter is great. !3deg is a bit cool to start with. If when you get home is bubbling away ok then I would leave it at 13degC. Back in a moment.......OK im back. Yeah have another look at the link I posted and try and follow that. Including 
ramping it up at the end to clean up.. As far as lagering goes you need to get it off the yeast cake so if you could transfer it (rack it) would be good into another fermenter and crash at 2 deg for a month. Then bottle.    OR  I guess you could bottle it and cold crash in the bottles for a month (with your carb drops) and then condition for 2 weeks at 19 degC to carbonate. That would work well i think. Cheers keep in touch.