I just started fermenting a batch of Texas Bock and read that the yeast that I accidentally bought is a lager bock yeast from White Labs. I pitched yesterday and no activity has started so I put it in an ice bath to lower the fermentation temp but I'm worried that I'm not going to be able to lower it to the desired temp.
I've heard of some strains of Wyeast that can ferment at higher temps (68-70) but have a lager effect. Would pitching a vial of this kind of yeast at higher temperatures lead to off flavors?
The only reason I'm thinking of this option is because I'll be out of town for a few days and won't be able to keep it on ice.