Too late to pitch?

I had two vials of yeast to split between three carboys. Of course, I screwed up by pitching them in the two big carboys. The small 2 gallon batch got only the tiniest amount from the left over vials.

I have a vial of Saison II yeasat here at work, and by the time I get home it'll have been just about 24 hours since the wort was cooled, aerated, and racked to the primary carboy.

I guess what I'm looking for is some reassurance that pitching this yeast is the right thing to do.

I say pitch. I have pitched after 24 hours, it fermented in a day. Beer taste great, gravities were perfect.

Must be rather low OG to be pitching vials...

Cheers!

Google No-Chill Brewing.
Aussies do it all the time. Straight from the kettle to a cube (plastic container) then store it until ready to pitch the yeast . Some store it for months. Secret is sanitation in the storage container.