On Sunday, I pitched 200ml of slurry into an IPA gave it 60 seconds of pure O2. About 2 days later, I am finally seeing signs of fermentation starting. The slurry was from an amber I brewed with wlp090 and was kept in my fridge for about 5 days prior to pitching into the IPA. Given this lag time, I am thinking there must have been something to impact my pitch rate / viability. Before bottling the amber I had kept it for an additional week at 75, which is what I ramped the temperature up to after the initial 4-5 days at 63, to finish out. This was not my plan but I could not avoid it due to being on vacation. Does this theory make sense or not? Also, would you expect a lot of off flavors? FYI I plan to rebrew this exact recipe as soon as I can with a healthly pitch of fresh yeast. Thanks for any help!