Originally Posted by Steel-Reserve
i have 2 yeast starters, one in the fridge and one in the freezer, will they both survive? lemme know.
Uhhhh. Well that's not quite what Teacher was talking about, but okay, we'll address that: Without more information, I'd say the yeast starter in the freezer isn't going to survive, because water, when it freezes, crystallizes and punctures the yeast cells' walls. BUT that is assuming that you don't mean that you have a slant of frozen yeast suspended in glycol
, which will be just fine. But the yeast starter in the refrigerator is probably just fine and dandy. If you want more info on this, it'd be easiest to start a new thread with an appropriate title.
Back to the beers at hand, and to Teacher's question: Sam's '95-97 Triple Bock is, from what I've heard, an interesting critter. I've heard reviews ranging from "best thing since sex" to "soy sauce", "vinegar in a bottle", "bourbon", "rancid bakers' chocolate".
I think that the Triple Bock did not, in fact, age well, and SA just hadn't planned on it failing like that. Then again - who am I to say? Maybe they WANTED soy sauce in a bottle.
Generally speaking, refrigerating a beer isn't going to implicitly ruin it, after all many people who have true "cellars" hold their beers or wines at 45-55 degrees, a reasonable temp to hold a fridge at. From what I understand, the temperature shock of going 36F -> 80F -> 36F -> 80F etc etc is what causes the beer to age poorly.
I wish I had a scientific explanation, but I don't, I'm going off of anecdotal information I've heard over the years. But I am going to look into this, you've got me curious now!