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Cider develope krausen?
I just started 3 gallons of cider last night using some dry ale yeast. I checked on it this morning and it doesn't look like there is any foam/bubbles and I haven't heard the airlock bubble. Should I be concerned?
The yeast I used I rehydrated to make sure it was still usable, the fermentation temp might be abit low at the moment, 65ish?
I heated the cider to slightly below boiling to kill of the wild yeast that was already starting to ferment it 
, and didn't add any sugar because the S.G. was 1.072!
You had cider that was naturally 1.072?!?!
My cider was only 1.040 out of the package.
Make sure the airlock is tightly sealed on there because a little leak of gas and you'll get no chugging.
Its probably too soon to be lookig for activity. Even properly hydrated, dry yeast is pretty slow out of the gate.
I've only made a couple of ciders but they didn't produce any krausen during fermentation. Just bubbles rising to the top. My carboy basically looked like a bottle of carbonated apple juice.
What yeast did you use? 65 sounds right for almost any ale yeast though. I'd just let it ride; sometimes fermentation can take up to 72 hours to get rockin'.
Ok thanks! Ale yeast I used was some Nottingham Danstar ale yeast, was kicking around begging to be used 
. The o.g. was really high, but the cider was made locally from granny smith apples? about 2 weeks ago.
The cider that started out at 1.071 I bottled yesterday, it went down to 1.004, and has an awesome taste, dry yet sweet! The fermentation bucket had some strange brown floaty things in it that were about the size of peas and really porous and spongy?
A batch of perry i made at the same time I also bottled, it was a 50/50 mix of cider and pear juice. I think 50/ pear juice may have been too much, it had a VERY bitter taste to it.
What is the normal for bottle aging cider before drinking?
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