Sorry I didn’t check my email soon enough to catch you prior to discard! Changing the temp up shouldn’t have been a problem because 126 is not a hospitable temp for the bacteria to grow even if some might have done so.
Baldwins work will let you know all you need when it comes to sous vide safety.
Frank (@chatnoir) made an excellent post a while back that you might find very useful to review - here’s a link to it. I really think you’ll find it a good read. Keep experimenting and sharing what you experience. Best of luck!