what do you mean by activity?
And have you taken a hydrometer reading?
It is possible that your yeast was damaged by heat in transit..BUT then the smack wouldn't have swelled...did it?
I like 1338, and never have had any problems...
But I always notice that usually when people say "no activity"
they mean no airlock activity. And usually a hydrometer is not involved in the equation or else you would ahve posted a gravity in your post.
Don't go by airlock activity....Go by hydrometer reading...If you haven't taken one then do so.
More than likely you are fine, and never needed even to pitch the dry.
Fermentation is not always "dynamic," just because you don't SEE anything happening to your airlock, doesn't mean that anything's wrong, and also doesn't mean that the yeast are still not working diligently away, doing what they've been doing for over 4,000 years....
Airlock bubbling, lack of airlock bubbling, stopped airlock bubbling, fast airlock bubbling, slow airlock bubbling, heavy metal airlock bubbling, or disco airlock bubbling really is not an indicator of what is happening to your beer. It is NOT a fermentation gauge, it is a valve to release excess pressure, excess CO2...NOT AN ACCURATE INSTRUMENT....
The only way to truly know what is going on in your fermenter is with
your hydrometer. Like I said here in my blog, which I encourage you to read,
Think evaluation before action you sure as HELL wouldn't want a doctor to start cutting on you unless he used the proper diagnostic instuments like x-rays first, right? You wouldn't want him to just take a look in your eyes briefly and say "I'm cutting into your chest first thing in the morning." You would want them to use the right
diagnostic tools before the slice and dice, right? You'd cry malpractice, I would hope, if they didn't say they were sending you for an MRI and other things before going in.....
That's the same thing when we assume anything by something as faulty as an airlock.