You need to just give yourself more time. Trying to cram all of this stuff into the time you allotted is just going to give you headaches, late nights, and potentially bad beer.
You don't need to activate the pouch when making your starter. Make it at LEAST 24 hours in advance, 2 days is better. Then chill it an ADDITIONAL 24 hours to floc out the yeast. The day of your brewing, decant off the beer leaving the yeast on the bottom with a bit of beer to resuspend in, and leave out to warm up to pitching temps.
Don't rush it, you'll just end up with stressed yeast and not enough cells. An underpitch of poor quality yeast is a great way to start off an untasty beer.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I'm opening up!
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