Dead yeast? Homebrewing

I brewed a Scottish Ale five days ago on Sunday and tried to control the fermentation temperature via a new refrigerator that I just got. I had some trouble controlling the temperature with the dial in the fridge. It was as high as 70 degrees F at one point and as low as 50 at one point (I was aiming for about 60).

I had originally pitched at 67-68 degrees before I popped the carboy into the fridge. I used Wyeast 1728, which supposedly has a range from 55-75 degrees F. Two days ago when I checked on the beer it was at 50 degrees in the fridge with little to no yeast activity. I took it out and now it's in my basement which is an ambient 70 or so. I checked last night and there still doesn't seem to be any activity. I am under the impression that my little yeasty beasties are all dead.

Now I'm not sure what my plan of action should be. Should I try to repitch new yeast? Can I kickstart the old yeast back into life somehow? Or am I likely just dealing with a contaminated batch and I should just dump it? It's a 2.5 gallon batch, so it wouldn't be the end of the world, but it seems like a shame. Any suggestions would be appreciated!

Submitted June 12, 2015 at 08:12PM by Elodins_Pupil http://ift.tt/1L5ihFb Homebrewing