I brewed an American Amber yesterday (OG around 1.054), pitched yeast (from a starter) last night around 8pm. This morning there was still no sign of fermentation so I went to work thinking well that is a bit odd, but not all that concerned. So over lunch as I was reading HBT I came across a post about oxygenating wort. Then it hit me $#*$ ... I forget to oxygenate. So when I get home from work can I go shake the hell outta the carboy or is nearly 24hrs after pitching the yeast too long. I know that at some point after fermentation begins introducing oxygen is a bad thing, so I guess I just don't know if I am past that point yet or not. Any thoughts are appreciated, thanks in advance.