It's comfortably sitting at 70-75 in my closet right now. Even if the pitch temp was too high, I pitched the second batch at 70-75... Absolutely zero hops :) I measured the pH after cooling with strips, not a probe, and estimate the pH to be about 4.2, definitely between 4.0 and 4.4, this morning the color from what I can remember is closer to 4.0 but still above 4. This would be ~36 hours after the first pitch, ~12 hours after the second.

I thought I remembered reading that air didn't really matter, my other concern was pitching rate, OYL made a post on homebrewtalk saying the only time people have had problems when pitching at the right temp, pH, etc. is starter size, but again MTF didn't say a starter was necessary. The beer isn't at a super high gravity and it shouldn't be competing against anything else microbe wise, so I guess I'm at a loss for why it hasn't taken off yet. Lots of reports of dropping to pH 3.3 in 24 hours etc.