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I attempted my first home brew from a kit last night, but underestimated how long the process would take so rushed it a little. After waking up this morning, I’ve realised I added the beer yeast into the wort while still hot! It’s undoubtedly killed the yeast as I can see no bubbles coming from my brew.

At this point can I just buy more yeast and add it now or is the whole brew now ruined?

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Yes yeast will get damaged and mostly die at 110°F+ anything over 120°F will kill in minutes, at 140°F it instantly kills the yeast.

Just repitch some more yeast. You'll be fine.

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Even if you don't see any bubbles in the airlock, that doesn't mean that the beer doesn't ferment. But to be sure I would shake the wort vigorously to aerate it and then add a fresh pack of yeast. Maybe add some yeast nutrient.

If you've worked sanitarily, the wort should be fine. But the longer you wait, the greater the risk of infection.

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Lag time can vary depending on the yeast. Upwards of 24-48 hours are perhaps not that common. So if it were me I’d try to find a similar yeast if it possible and pitch it within 24 h. Dry yeast could be preferable to avoid a starter.

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    I'd say, do not wait 24 hr. If in doubt, just add yeast. More yeast will not hurt in 99% cases. Leaving warm wort without yeast for 24 hours leaves it prone to infection. I wouldn't risk ruining a batch of beer for a $5 sachet of dry yeast.
    – Roman
    Mar 13 '18 at 3:50

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