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I can't imagine it would have too much of an effect only 24 hours later, but if I have to delay pitching like that I'll aerate just before pitching. Less chance of infection with less agitation/things going in. To answer your survey, I always aerate before pitching, just to be sure, even if I...

Make a starter with some of it and call it a day. Been there. There's probably a good amount of healthy cells in there, but I wouldn't use it straight into a new brew without a starter.

Designing Great Beers has a pretty interesting history on many styles, and yes, according to them many historical brews were made only in certain geographical areas or during certain times of the year for this very reason.

Besides pulling a sample and looking under a scope, only time will tell if it's too late. If it were me, I would reoxygenate and get a proper amount of fresh yeast in there quick. It will be said, so I may as well be the first, with any liquid yeast, only a starter will confirm it is a proper...

Yeah, this is a to each their own kind of debate, but I agree, you have to know the beer temp. With 5 gallons, I doubt (and it's been shown) there is little difference between the inner beer temp and the outside surface of the vessel. But if you're only controlling the air temp, the yeast might...

Djones, what kind of chamber do you have? I think that makes the most difference in the ideal parameters.

I used to do 2 degrees, now do 1 degree with coolant jacket, notice no difference. If it makes sense for safely cycling the heating/cooling system, within the ideal bounds of the yeast, I doubt 3 degrees will make much difference since the bulk of time it will be around average of the differential.

At that temp, I bet it was done before 24 hours. Take a gravity reading to be sure, and let it clean up for a week before doing anything.

It ain't pretty inside, and kind of hard to see, sort of a strange fridge. Each shelf was a chilling coil, so a couple hours of careful bending and I got almost all of it in the 48qt igloo cooler full of 40% propylene glycol. Pumps piped at the bottom, thermostat bypass thermocouple in there as...

Here's my newest addition, fridge coils submerged in a 12gal glycol bath, pond pumps circulating to copper coils on the outside of the buckets. Has enough juice to keep at least 3 buckets at lagering temp, only 2 set up right now.

I go grain to glass kegging for IPAs in 10 days, and dry hop in the keg in a stainless mesh. Though you get some green-to-aged change for the first week, by the time it's ready the hops have already been working. Helps to maintain the hop aroma from the kettle the faster you can get it in the glass.

Sounds like you've got a perfect setup!

I started doing plates when I got into harvesting to keep a ton of Gen1 stock, but I quickly got into freezing instead, plates just don't last that long. And replating 20 strains is a pain! But for bottle harvesting, I still think it's the best way to ensure a healthy phenotype.

This works fine, but you don't have to change the fridge at all. Just hook a temp controller to power a cheap heating blanket. Wrap the blanket around the fermenter and surround with 2 layers of reflectix. Probe goes in a thermowell. I run the fridge at 40F, the beer stays at any temperature...

Hard to tell any issues from color, I've seen varying shades of white to brown with different strains. As said above, contaminants will be easy to see, bacteria usually shiny and growing at a different rate than the yeast, mold will develop hyphae, etc. only way to tell is grow it up and taste...

Might as well, a clear kolsch is a thing of beauty.

I used it at 58, and it was done in about 10 days.

I might be the minority here, but after final gravity is reached, mine gets cold crashed and kegged immediately. It conditions and smoothes out in the keg, but not in a time frame any different than in the primary. Figure I might as well be drinking while it finishes.

Depends on the starting volume mainly, but I usually stick with 5 tubes per 800ml starter. I have done cell counts when I restocked and froze my whole bank, and the final densities are very different depending on the strain. I guess that's why I stick with a static volume dilution for stocks...

It's usually between 10-15ml. The volume per conical doesn't matter much to me, but rather the number of cells in each. I shoot for 5-8 conicals per 800ml decanted starter, to seed new 800ml starters after thawing, a little heavy to account for some loss of viability after freeze/thaw.