Put down a can of ESB Bavarian this arvo, but had a bit of a mishap. Whilst topping up the carboy and eyeing the temperature it was looking a bit on the low side so I cucked in a bit of hot water out of my kettle. Unfortunately I chucked in a bit more than I intended and the temperature of the wort shot up over 30c. I let it sit for a bit to try and cool it off (even chucked a bit of ice in to try and get the temp back down but after 30-40 min it was still around 29c. At that point I decided to chuck the yeast in and hope for the best, as I figured if I left it any longer it would end up contaminated anyway. What chance is there that I haven't killed off the yeast (saflager, which specifies 23c +/- 3c pitching temp) or contaminated it and stuffed it completely? It's in my garage which has been hovering in the 13c-19c range lately so it should drop to a suitable temperature tonight at least.