How long should I reasonably wait before deciding I killed the yeast by not letting the wort cool enough before I added it? The kit (which I haven't used before) says to pitch the yeast at 21 degrees C I followed instructions by adding cold water to bring the temperature down, but admit it was maybe a degree too high before I got impatient.
Is yeast THAT sensitive? Or could I have mucked it up by not stirring in the cold water properly i.e. perhaps I left the cold water on the top and sprinkled the yeast onto that?
Anyway - at what point do I give up and try pitching more yeast?
TIA..Pete