Sorry - overlapping posts.
Yes, in my experience lager yeasts need more oxygen (though I've never seen much good data on how much). It seems logical that the same process might work fine with ales and might stress your lager yeast.
I still think the yeast will get going. Sometimes doing nothing is the right answer.
I still have to check on the wort. However, if it still doesn't have any activity I'm going to pitch more yeast and aerate more.
I have repitched yeast into a lager before. However, the last time I did that the slurry was very thick. I don't believe I aerated beyond pumping into the fermenters. My assumption is that the amount of cells I pitched last time was a lot higher.
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