I brewed a Koelsch on Saturday on my new keggle and turkey fryer. The brew went swimmingly, or so I thought. Lounging outside in a deck chair drinking a beer is a much better way to while away the brew day than pacing the kitchen and steaming up the house.
I used a buddy's Immersion chiller and got the beer to about 80 and couldn't get it much lower, so I let it sit for bit and pitched a vial of White Labs yeast. Anyway, fast forward to Wednesday, No activity in the carboy whatsoever, gravity steady at 1.50, no airlock activity.
When I bough the ingredients the kid (I'm getting old) at the shop said they had had a problem with their freezer and the yeast all froze in their display fridge. He went to the back to grab a vial of 0029. When I headed back to the store on Wednesday they gave me a new vial free, and today fermentation is going full force.
My question is, other than risk of contamination (I star-san-ed the **** out of everything) are there ill effects of waiting so long to have good yeast pitched?