I just did a 1.064 brew with Kolsch yeast at 64F. I forgot to do my starter so I ended up just dumping 2 smack packs into 5.5G and oxygenated it well. The surface looked like glass at 36 hours, but by 42 hours I saw some bubbles and by 48 a nice thick head of foam was building.
Yeast under less than ideal conditions will take some time, but it should do something. Complete failure to launch seems unlikely with that much fresh slurry.
To the earlier point about oxygenation, if you're aerating lagers with a "high pressure foaming transfer", it does seem like repitching could be problematic as the sterols continue to be depleted across generations.
Have you had success repitching lager yeast this way before or is this a relatively new process for you?