The lady friend and I brewed our first lager today. We rehydrated our (Saflager s-23) yeast like the recipe said, except when we were ready to pitch we noticed the rehydrated yeast was very warm. We had forgot to let the boiled water adequately cool before adding the yeast. When we did check, it was at 110 degrees. Since about 15 minutes had passed since mixing the yeast and water, I'm assuming the initial temp was much higher than this. Reading other posts leads me to believe we definitely killed our yeast. We went ahead and pitched it and right now our fermenter is sitting in a room about at about 53 degrees. We're wondering what to do. Should we go get more yeast and repitch? If we do, should we re-aerate the fermenter before pitching? If we can repitch, how long is our window of oppurtunity? Or is our beer just done for?