You pitched yeast (Fresh Prestige WD) while the wash was a tad too warm?

I was about 8-9 degree's f too warm when I pitched. I use a cheap BBQ thermometer from Home Creepo for wash temp monitoring and the dopey thing was "off" by about 4-5 degrees- noticed the error after pitching from the temp strip on the side of the fermenter.

It'd been a long day, and so I left the the yeast pitch sitting on top for 45m-1hr to try an let the temp fall before stirring it in. It had foamed and made a thin cap on the surface.

When I did stir it in, I stirred for about 10 minutes and pretty fierce to try and get air in the wash and to cool it, but I was still at 92-93f at the end (After switching to my old school thermomenter). The strip thermometer on the side also said 93f.

The wash is bubbling, so I ain' sure.... I've tried to find gert strands data sheets for temperature tolerance but I was not fruitful... I also read that Gert's yeasts are more temp tolerant, but that context was in relation to fermenation temps as the yeast does it's work...Not from an imbecil dumpin in yeast when it's too hot...

So, I don't know if she'll have off flavors or what from the stress I undoubtedly caused the yeast.. It certainly doesn't bubble like a sugar head w/turbo does, but it is fairly active...

Details;

Wash Description: 3rd generation SF run with fresh backset (1.5gal) right from a spirit run on SF generation 2 (backset takes FOREVER to cool)

• Standard 5 gal SF recipe, cooked the base SF for an hour at 165f
  
• Allowed the base to cool to 148, added flaked barley and cooked for another 45 mins at 145-149f
  
• Stirred every 10-15 mins
  
• Transfered 1/2 of the cooked grain bill to fermenter and sparged the other half with .5 gal backset and pressd grains to drain the liquid
  
• Melted 7 lbs sugar in 1 gal of hot backset and stirred for 5 mins with paint stirring gizmo
  
• Added backset to base in fermenter
  
• topped off with 1 gal cooled spring water
  
• SG was 1.080
  
• 1 sachet of Prestige WD yeast - no preculturing
  

What do y'all think? Did I trash it before it got started?

Thanki Diesel.... I understimated the amount of time overall it takes for the run and new wash prep w/backset. That was about a 12 hour effort, all told. I'll be smarter next time.

Generation 2 was smoother and tastier right off the spoon... I added all of generation #1 heads and tails to the Gen 2 spirit run. Gen 2 has now been aging a few days and the hearts seem to be the best yet... I plan to repeat my process with my heads/tails when Gen 3 runs. And here I thought the Gen 1 heart was tasty..Too much Knob Creek on my palette I guess..

But, I'll use a REAL thermometer to prevent my mistake again.. And, take breaks and stay fresh thru the work period... Also, I need to remember to swish fresh water after each spoon test.. While i spit out the spoonful, it seemed like I started to get lit from the taste testing and I stopped spoon tasting in the 2nd hearts jar...contact buzz from the spoonfuls agin the tounge and cheek, I 'spect...I was drinkin' coffee most of that time..I went off smell from that point forward.

Cheers and Happy 4th to all Americans!!