I spent this morning cooking up 5 gallons of Hazy IPA which I want to use Kveik Voss liquid yeast from Omega. I screwed up the reading on my thermometer and think I have pitched at possibly a little over 120 degrees. There has been no airlock activity in the last 3 hours and I suspect I killed the Kveik. When I've used it before, the lag time has been quite quick. Does anyone know if Kveik can survive being pitched at high temps. I'm thinking of putting another bag of liquid Kveik in there but was hoping for some advice beforehand...