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When something like this happens and brewing becomes stressful, it's time to change something in my process for the better or take a break. Last time this happened I decided to decrease my stress by getting the grains measured out and milled the night before I brew, as well as the water I need for mash and sparge. It's greatly reduced the amount of stress I have on brew day.+1
What i guess I wonder is....well....I think you're going to have to be our test pilot regarding this question. Seems like the yeast should produce lager character at ale temps according to what has been discussed. Regardless, my money says you'll end up with beer. Probably a dern good beer at that. Please do report back with your results.
what if it does NOT hold lager characteristics? Does it then morph to ale characteristics?
And if so, will it still make Beer?