Brown Ale -> Brown Lager?

Last week I started my first brew. I used an extract kit for a Newcastle style brown ale.

Smelled great and everything went as planned.

I used a Wyeast Liquid yeast vile. It nearly exploded when we opened it and put it in after the wort was cooled.

After about 48 hours there was no fermentation started so we added a new yeast assuming that one was dead. turns out we used a lager yeast so we got it to the right temp and now it's fermenting like it should.


Any ideas on how this is going to turn out?

It will be fine. As a wise old brewer once said:

"Mix malted barley, water, hops and yeast and you will get beer"

Let us know how it tastes

I can't really follow the initial post all that well. Are you saying the second yeast you used was a Lager yeast and you moved it down into cooler ferment temps after it started? Or are you saying that you think the first yeast was still ok, just not at the right temp?

Sounds to me like the first yeast was way overheated in the vial. Probably not dead but possibly so.