Originally Posted by Neopol
If you pitched at 140 you probably killed a fair amount of the yeast, some yeast are crazy survivors but I am sure it would have been a very small percentage and not enough to get the job done. Your homebrew store person should have advised you to drop that wort temp into the low to mid 60's and then repitch another pack of 1968 and let temp rise to 67-70 or so (you'll have to look up optimum ferm temp range), the old maybe dead yeast would just become yeast nutrients they are cannibalistic to dead cells. If you were not opening and closing the fermenter too many times and pitched enough fresh viable yeast I have $5 says you'll be fine.
I didn't open the fermenter until yesterday, and saw the icky stuff.
I added the new yeast a couple of hours ago, and within an hour it became very active. (When I siphoned the "good" part from the primary, I put it in a carboy. I really love to watch it move and dance around!) I can now smell the beer. It doesn't smell bad to me, but remember, I don't drink beer, I don't like it. I make it for my husband!
At the brew store he gave (sold) me a package of dry yeast instead of the 1968. It SEEMS to on the right track now.
I don't drink beer, but I have become a "hop-sniffer". Getting pretty good at it, too!!