Bad Fermentation Temp Control

[Westco]

Title says it all. I made a doppelbock (1.076 SG) and normally I have good temp control for my fermentation, such is not the case with this beer. I pitched at about 46 and let it rise to 50 over 30+ hours, it stayed at 50º straight for about 48 hours. This is when i had a problem keeping it steady, at one point in time it went up to 55º and another down to 47º. I know this is terrible for the beer my question is can i fix it? Right now it is still fermenting away at 51º still has plenty of activity after about 8 days. I have on me 2 packs of fresh Barvarian lager yeast. Would it help my situation if I got them started up on a stir plate with some food and them dumped them in the beer to help clean it up?

I know i need a temp controller and its the first thing on my list to get so you can spare me that talk Thanks for your input guys!

[ApresSkiBrewer]

If it's still going strong, I'd wait and see what happens. I would just avoid any more quick temp drops if you can. Also, use a D-rest, and that can help ya out. Seems like you might be alright though, if you didn't scare all your yeast to floc.

[Westco]

I am not to worried about the beer finishing at a decent gravity. I am worried that the stree I put on the beer will contribute to some bad flavors. So I am just wondering g if pitching some fesh yeast if that would aid at all in cleaning up the beer.

[Sent From My iPhone]

I don't think more yeast will help so I would just try to RDWHAHB and maintain the temp and, like ASB recommends, do a d-rest.

[Westco]

alright Ill give it a whirl thanks