how long can i safely wait to pitch?

[Saccharomycetaceae]

I'm in a bind.
I just brewed a Schwarzbier and went to aerate it only to find that my air stone is broken. It seems that the seal where the stone meets the barb no longer seals and so all the air just exists in large bubbles from that joint.
I just express ordered another one (two day air which might mean three days) and was wondering:
What would the repercussions of waiting to pitch yeast for a few days be on the integrity of the beer?
Is that a smart idea? Should I pitch the yeast now and aerate with giant bubbles?
Any advice?
Thanks,
matt

 

[NordeastBrewer77]

why not just aerate by hand or with a mixer of sorts? far better than waiting for a new airstone, IMO.

 

[JonK331]

If it were me I'd probably aerate with what you have and pitch now. Try shaking it while you're aerating.

Also, you could try adding more O2 after fermentation starts: https://www.homebrewtalk.com/f13/adding-oxygen-during-fermentation-71456/

 

[Homercidal]

Do what you can to aerate and get that yeast going. You will ok without an airstone this one time, I promise.

 

[Saccharomycetaceae]

Thanks everyone.
I can get bogged down by the nitty gritty sometimes, good to have people to remind me that it's not the only way.