I'm making an American Brown Ale and added liquid yeast to the wort that may have been too hot. The yeast was in the fridge and out to cool for 45 minutes. My guess is:
Wort temp: 26-27C or about 80F
Liquid yeast temp: 8C or about 47F
- Does it sound like I killed the yeast?
- If so, what kind of dry yeast should I get to add to the beer?