I brewed up an AHS Oktoberfest this past weekend and was in the process of cooling it down to 54 deg to pitch two packets of Saflager 34/70 yeast.
Then I tweaked my back and I found out that my fermentation freezer isn't chilling below 68 deg (a craigslist find that seems to have run its course).
So I have a fermentation bucket full of Oktoberfest wort that has not been inoculated.
Due to my back, I will not be able to get a new fermentation freezer for the next week or so until my back recovers and I can get a new one down into the basement (where the current one resides until I can throw it out).
I have on hand four different types of dry yeast:
- Safale US-05
- Safale S-04
- Saflager 34/70
- Danstar Munich
Current basement ambient temperature is about 66 deg. Given my back, I don't want to be lugging water up and down the stairs to set up a swamp cooler.
Just write off the batch? Throw an ale yeast in there and ferment at ambient? Throw the 34/70 in and lager it in two weeks when I can get a fermentation freezer set up?
What's my best course of action? Can I "save" the batch with a hybrid beer? Any recommendation would be appreciated.