Not likely. Just because your temperatures dropped to below 60° (the average, but check on specifics for the type of beer you are brewing) doesn't mean you have to toss everything out. It just means you should gradually increase the temperature over the next few days using something like a heat mat or moving your brewing buckets into another room. You should also let it ferment a little bit longer to make up for the time when the temperatures were too cold for the yeast to be active.