I'm afraid I've killed the yeast

[thesmashhit]

A couple of days ago I brewed a 5L batch of a choc-oatmeal stout. I had a little more work than usual, and decanted into a second fermenter (which I'll transfer to a small port barrel for aging).

I had to duck off to work, and pitched the yeast quickly, the fermenters were warm, not hot, but I'm afraid I've boiled the yeast alive.

The smaller 1 (5L fermenter with maybe 2L of liquid in it) has been bubbling on and off for the last 24 hrs, but the large one hasn't moved.

Help?

 

[Bribie G]

What temperature? Yeast loves to play at 32 degrees but we don't let it.
Maybe it's still in lag phase.
If no activity by tomorrow, repitch as an insurance.