I agree with Wildrover about the temp. Fermentation can take up to 72 hours to start. Quantity, age of the Yeast, and how much Air was in the wort play a factor in how fast it starts to ferment. If at all possible you should prepare a starter at least two to three days ahead of time so you know you have viable yeast to pitch.
BeerSmith Recipe Printout -
http://www.beersmith.comRecipe: Yeast Starter
Brewer: Preston Brown
Style: Specialty, Experimental, Historical Beer
TYPE: Extract
Taste: (35.0) Recipe to make a 1.040 OG liquid yeast starter; Scale Recipe to make larger starter or step up. Hops help preserve the starter if you intend to store it or use it in a few days.
Recipe Specifications
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Batch Size: 0.25 gal
Boil Size: 0.27 gal
Estimated OG: 1.044 SG
Estimated Color: 3.2 SRM
Estimated IBU: 11.1 IBU
Brewhouse Efficiency: - %
Boil Time: 15 Minutes
Ingredients:
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Amount Item Type % or IBU
4.0 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 100.00 %
0.05 oz Whatever Hops You Have On Hand [6.00 %] (Hops 11.1 IBU
Notes:
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Recipe to make a 1.040 OG liquid yeast starter; Scale Recipe to make larger starter or step up.
Cheers
Preston