Just finished brewing my second batch ever, a petite saison from Northern Brewer. Everything was going along great, but my thermometer seems to have gone haywire during the wort chill-down. It showed the temperature steady at 84 for a long while--too long, I suspected. I stirred the wort, and it went up to 100. I rinsed the thermometer under cold water, let it sit at ambient temperature (about 58) in the basement), and the thermometer stayed up in the 90s. I checked with another thermometer, which showed the temp of the wort at 54. I went ahead and pitched my yeast. Should I just figure that fermentation will take longer than planned? Or....? Doom?