Yeasty Troubles

[BM1]

I brewed a batch of Brown Wheat wednsday night and dry pitched my yeast at 61 deg F.I was thinking it would start up when it got warmer ( ) but no luck after 40 hours and temp 69 deg.for 36 hours.Stirred and swirled,etc.during this time.
On the 40th hour I re pitched fresh and aerated.I've never had to do this before.

IS MY BEER IN TROUBLE (yeastwise)?If the first yeast does start,finaly,is it gonna be way,way yeasty?

December Brown Wheat
Brew Date: Wednesday, December 23, 2009

Style: American Brown
Type: All grain Size: 5.5 gallons
Color: 44 HCU (~20 SRM)

Bitterness: 32 IBU
OG: 1.052 FG: 1.014
Alcohol: 4.9% v/v (3.9% w/w)
Grain 11 Lb. 4 oz.
3 lb. 12 oz. American 2-row
2 lb. British pale
3 lb. Wheat malt
1 lb. American victory
1 lb. Belgian CaraVienne
8 oz. American chocolate
Hops 2 oz.
0.25 oz. Glacier (7.4% AA, 60 min.)
0.75 oz. Styrian Goldings (3.5% AA, 45 min.)
0.75 oz. Glacier (7.4% AA, 45 min.)
0.25 oz. Styrian Goldings (3.5% AA, 15 min.)

Yeast: Danstar Munich Dry Ale Pitched dry @ 61 deg. 8:05pm.
Second Yeast: Danstar Nottingham Dry Ale Pitched @ 70 deg. 12:00pm 12/25/09

Actual OG 1.055

Oh,I only had 1 pack of MUNICH. .And My Notty seems to be going after 3 hrs.

[sirgiovanni]

I have had good days and bad days with yeast. A magnetic stir plate to make a yeast starter will add a lot of consistency to your beers. In the time being, you better repitch something.

[Chris Alvey]

Yeast: Danstar Munich Dry Ale Pitched dry @ 61 deg. 8:05pm.

I think 61 is way too cold for that to have started ... brrr

[BM1]

Chris Alvey wrote

I think 61 is way too cold for that to have started ... brrr

I agree,but when I do a 'brain fart' it's gonna stink.