A bit worried about fermentation

Good morning,

This is my second batch. First one turned out great. This time I was looking for recipes and found this maple pumpking ale:http://www.seriouseats.com/recipes/...-pumpkin-beer-recipe-extract-homebrewing.html
I followed the recipe just like it said. But It has been 12 hours and it seems that at the bottom of the fermenter, the yeast has settled. I know I had everything sanitized and cleaned. The only thing I didn't do was putting the hops on a mesh bag as the author suggested. I just put the hops directly and let it boil. I chilled the wort in 25min to 66F and was careful to have the wort have the least amount of exposure. I took the measurement and I got 1.056. I aerated the wort and then put directly the yeast to the wort. Shook it a bit more and now 12 hours later, it seems the yeast has gone to the bottom of the fermenter. I am wondering if I missed something? Does anybody know what should I do right now?
Is there anything I can do to save the batch?

Thanks

 

Just reposting what some members have greatly helped with. Thank you very much to @koopa and @FATC1TY for your help. I will keep you posted.

koopa:
It might not be yeast that has settled on the bottom. It might simply be break material and/or pumpkin residue. What temperature is the wort at currently? If it's too cold, that could cause the yeast to flocculate.

me:
Thanks a lot, I actually put the fermenter in a big bucket with water at 70F and now I see some CO2 coming out and that nice top layer of foam forming. The fermenter was at about 64F this morning. I am trying to bring it up to 70F by keeping the bucket water at 70F.
Based on what I have been reading in other sites and book (John Palmer "how to brew", what I am doing might help. Right?

koopa:
Sounds like your fermentation is running right on schedule. Don't forget that, as the fermentation activity increases, heat is being produced inside the fermenter. At peak fermentation, your wort will easily be 4-10F warmer than the ambient room temperature. I'd recommend that, if your room temperature is a steady 64F, you actually forget about the 70F water bath for the next 2-3 days. Then when the fermentation slows you try to warm the fermenter up closer to 70F.

FATC1TY:
It sounds like you have fermentation started, and sounds like all is well. I'd heed the advice from Koopa to move it from the water now, and allow it to sit at your 64 to ferment. You will be very happy with the results there, as it will warm during fermentation.
It sounds like you did nothing wrong. I'd perhaps rehydrate the dry yeast next time, might reduce your lag time at which fermentation will start, but chances are it was probably a little cool, coupled with no rehydration that caused it to lag.

 

lol RDWHAHB all the way then

The only reason I was 'freaking out' was because my VERY first brew was a Belgium Trippel and I had such a violent fermentation within the first 4 hours that not seeing movement for over 12 hours started to worry me. With all the mistakes I made on the first one (that by the way it turned out fantastic), I made sure this time I followed everything textbook, and do proper chilling, no oxygen, proper aeration, etc. So when I didn't see any fermentation happening, then I thought I did something wrong.

Well, now I'll relax and enjoy a beer of my first batch then

Thanks