After 48 hours, I think you're safe from fusels. Certainly safe from 72 hours. Most of them are produced in the first 24 hours, so if you can chill below your room temp (low/mid 60's) before pitching that would be ideal. By the time the beer equlibrates with the room temp and pushes past room temp becuase of yeast activity, you should be beyond fusel production stage.
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