Well, I regularly chill down to 25°C and then finish off the chilling down to pitch temp overnight in the fermentation fridge, regularly enough so that it is basically my standard procedure, so, 8-10hrs regularly, 24 occasionally.
You guys freak about this "pitch as fast as you can" thing way too much. I've never quite understood it.
On the other hand, I no-chill the odd batch here and there, and they sit in their cube for weeks, or months, in between brewing and fermenting. The longest I have waited before fermenting, and then actually done it, so far has been for 3 months. But.... I have a small batch of no-chilled tripel (without the sugar addition) that I brewed six months ago, one of these days I will throw yeast at it, but no hurry.
