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Messages - hallowed

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Yeast and Fermentation / Re: Frozen yeast
« on: January 14, 2010, 04:46:24 AM »
As a follow-up for everyone, I made a starter with the smack pack of wyeast 1338 on Saturday, and brewed a tripel yesterday. The starter did fine, and I pitched the entire contents into the wort and had fermentation within 8 hours. So a short freezing doesn't kill off enough yeast to prevent brewing, as long as a starter is made. I'm more worried about the white labs yeast, since it's suspended in liquid more than the wyeast is. I'll let you all know how that one goes when I get to brewing with it in a week or two. Thanks to everyone who replied to my concerns!

Yeast and Fermentation / Frozen yeast
« on: January 05, 2010, 10:06:30 AM »
I don't have a LHBS, so I have to get everything mail ordered... I recently got in my ingredients for three batches, which were delivered early in the morning and found on my way out the door to work... I hadn't had any coffee or Mt. Dew yet, and I guess I was just in a hurry and had my head stuffed up my rear, but I somehow ended up putting my hops in the refrigerator and my yeast in the freezer........ oops. It is a smack pack of Wyeast Belgian Strong Ale and a vial of White Labs Dry English Ale.

I got home, realized what I had done, set the yeast out to thaw, and stuck it back in the fridge when it wasn't frozen anymore. I've read about people keeping their yeast slants under ice, but I'm wondering if I've screwed both cultures... I was planning on making starters for both anyhow, and if they take off then great. But should I go ahead and order more yeast, just in case? Has anyone had experience with reviving frozen yeast? I think I read somewhere that freezing for a short period of time will only kill off about 10% of the cells, which isn't a problem since I'm making a starter, but I don't have any first hand experience with this or know anyone who does....

Thanks in advance!

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