I killed my yeast. We were hit with a sudden hot day and my fermenter got up to about 82 degrees for 20 hours. The beer was rapidly blowing off CO2 then stopped completely, with 24 hours after being pitched. Is the beer ruined? I was thinking of checking the gravity and then dropping in some new yeast if there is still more fermentation that needs to happen. Has anyone else tried this? Is it even worth my time?