DH and I are back to brewing after a long abscence. For this batch, we
wanted to forgo wasting a pool full of water by using the wart
chiller, so he added ice instead of water to the wort to cool it. We
cooled it down too far, though -- but then I looked at our yeast and
it was not fresh, so we decided to let the wort return to room temp
overnight, go get some fresh yeast and pitch it the next day.

From our local brew supply store we picked up some British Ale Yeast
from White Labs and pitched it into the 72 degree wart, after the tube
of yeast itself had warmed to room temperature (during which time we
couldn't help but shake it and look at it).

Here are are 24 hours later without a single bit of activity.

My questions:

1. Does something happen to the sugar molecules when you cool it too
low, or leave it sit overnight, so that the yeast can't get its party
on?

2. Should we try pitching another thing of yeast in it; could the
yeast have been dead?

3. Should we just trash it and start over?

Amy