[morticaixavier]

It's very much yeast and style dependant. as a general rule you get less esters (fruity flavours) as lower temps so things like a kolsch which is supposed to be pretty clean should fermented pretty cool where as a fruitier ale like a british bitter can be fermented a little warmer to encourage some of these flavours and a spicy/fruity yeasty beer like a saison can be, at least partially, fermented even warmer still.

but it is generally a good idea to at least start out a little cooler. The suggestions on yeast packets are a middle ground the yeast manufacturers land on so that the yeast are happy and healthy but the beer isn't overly estery. (yeast like it best around 90* but the beer does not)

[Wheat_Brewer]

Steel has been used in those for a long time.  If they are atracted to a magnet they are steel.

If it is fermenting you will be fine.  You didn't say how you added O2, but I some times add O2 after he yeast.  Usually before, but sometimes I go "oops".

Whew.......... I am feeling better now.

I aerated the ale wort the old fashioned way, putting on a cap and shaking the devil out of the carboy.   

+1 and if I'm aerating in the wrong order I'm just fine with it since I make great beer 

[Wheat_Brewer]

Forgot to say welcome back to the good side!!!!!!! I'm cheersing you right now!

CHEERS!
Casey

[robertpreed]

At low krausen now and will be moving the Irish blonde ale to secondary in a couple days for about three weeks at 60-65 degrees.

Thanks for all the comments guys. 

[tubercle]

I'm fermenting on the cooler side of what Wyeast said for the Irish ale (65-68).    I see that several people do their ales at 60....... I guess other than the slower time to start the fermentation, that is what most people prefer?

 The wort will heat up 4 or 5 degrees due to the fermentation energy so pitching @ 60 will give a fermentation temp of 64 - 65, right where you want it. If you pitch @ 68 you will be fermenting @ 70+.

[robertpreed]

Thanks for the information guys.   

Ramped the fridge down to 60 degrees and will be transfering to secondary in about an hour.

[a10t2]

The reason I am worried about the wort that I aerated with the yeast in it is everything I have read has told me NOT to do that once the yeast is pitched.

They may have meant not to *oxygenate* once the yeast has been pitched. Pure O2 is pretty toxic.

[robertpreed]

Transfered to secondary and the primary had a wonderful yeast/hop aroma with no "off smells".   Also, did not see any of the steel balls in the primary, so none got into the fermentor.

I am very hopeful on this batch!

[robertpreed]

Update.

Bottled today and got 37 pints out of my 5 gallon brew.

Tasted the green flat beer and it was awesome!

All my fretting seems for naught.