Time to fermentation

[Drink to much]

I made a all grain ale with California ale yeast 2 weeks ago and a wheat with American wheat yeast last week, both Wyeast and noticed a big difference in time it took for the yeast to become active. The ale started working within 3 hours of pitching where the wheat took up wards of 36 hours to start. Is this due to the type of grains I used or the type of yeast? The action was very different also the ale would build up pressure and burp and the wheat would just do a steady boil. Any ideas?

[BrewDog]

I'd guess it's probably just the differences in the yeast, given all the rest of your aeration, etc, steps were the same.
1056 kicks butt. It's very popular, so Wyeast and the HBS's go through it quickly. You probably got fresher 1056 and older wheat yeast, since they don't go through it as fast.

[Drink to much]

I made both batches exactly the same, aerated and pitched the same. The American wheat was manufactured Jan 05. I noticed that the California ale was swelling and just about exploded when I removed the seal where the wheat did not have hardly any pressure built up.