Yup.. my fridge went completely haywire over the holidays and when we returned to the apartment yesterday I found, to my horror and despair, that all of my yeasts had frozen..
And I mean frozen, rock solid -15 C. Since these weren't glycerol stocks I'm worried they might have died.. What'd you do? Pull out the month-old yeast I might have in my bottled brews or would you attempt to resurrect the frozen yeasts?
What I'm mainly concerned with here are if this amount of stress (bottling/freezing) might have caused my yeasts to mutate.
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Haha, not very much at all... one American Ale, one Wit and then BC1214..
So.. yes.. you're all gonna say "Dude, stop being so cheap, just buy new yeast"..
But I live in Sweden and the nearest LHBS is a stiff hour and a half away, plus I need to take a day off coz they're only open on wednesdays.. and, yeast here is like 10 USD a pop..
Try to resurrect. I honestly doubt if in the case that some pulled through, that you'd have substantial mutations. *shrug*. Even if you did, would you notice them?
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Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
I would make a starter from each and save part of it for later. Freezing will kill some of the cells, but not all of them & the chances of your starter going wild is relatively small.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
Rats.. all my yeast froze!!
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