I brewed a SMASH on Saturday, and for a variety of reasons, I had a difficult time keeping a consistent 154 mash temp on my stove top. I forgot to take the grain off of the heat when I added it to the 170 degree water, and it made it up to 180 before I removed the pot. It took about 15 minutes to get the temperature to 152, but then had difficulty keeping it above 150, especially during the last 15 minutes of the hour. Everything else went as planned and I pitched the US-05 yeast.
It's three days later, and I have seen little to no active fermentation and it seemed to take an inordinate amount of time for the yeast to settle on the bottom. Did the temperature fluctuation thwart the release of the fermentable sugars? What else could have gone wrong? Should I dump the batch?
This was my first time using US-05 and I followed the directions on the package. Thanks for the help.