I just completed a mash of a Vienna lager. Single infusion target was 155, which I hit. However, after the mash I noticed that my thermometer was reading ambient 100 df when the actual temp is only 93. It appears that due to a faulty thermometer and, my negligence in not checking it, my mash temp was only 146-147. Is there something that I can do to fix this? Should I toss the whole thing? I don't want to waste yeast and fermentation chamber space for something that I won't enjoy. Could I do another mini mash with Vienna malt at 158 or so and blend it before pitching?