So for some strange reason, even brewing regular 5 gallon batches, I beer supply has been dwindling. Kegs have been kicking left and right. So I decide to make a big batch yesterday, 10 gallons of Dead Ringer/2 Hearted clone.
Everything goes fine except trying to move 2 x the weight around with a bad back. Wort was not quite cool enough last night, so I put into my fermentation fridge and this morning go to add yeast slurry. As soon as I added from the quart jar I realized that what I added was Bavarian LAGER Yeast! Yea, it was early. Not sure, maybe should have left it at that, but then added 1056 slurry as well.
What are the chances this will turn out decent? What temp should I ferment at? Should I ferment cold (48-50*) to keep down the 1056 fermentation and treat like a IPL or should I ferment middle of the road (57-60*) to get some of both or should I ferment like a normal ale (60-64*) and let both yeasts strains go crazy? What would the lager yeast do in the low 60’s? Off flavors?