A day ago I pitched the yeast for my beer and I now realize that it was way too warm to pitch (probably in the range of 85 - 95 f). After about six hours I came home and the beer was going crazy and bubbling violently. After about 12 to 15 hours later there is very little if any bubbling going on.
The temperature now is around ambient temperature of about 68 - 70. Is the done, just rather quickly or is it stuck? Also, what should I expect flavor wise pitching at such a high temperature?
I am trying to make a milk stout using:
Munton's Irish Stout Extract Kit +
3 lbs. dry dark malt (instead of sugar)
1 lbs. lactose
for a 5 gallon batch using the dry yeast provided for me by Muntons.
I took a gravity reading around 1.045 but I'm not sure if that is totally accurate.
Thanks for your input in advance.