BamaRooster

Recipes 

Ok everybody, an unfortunate series of events has resulted in my Maibock being frozen, so I guess I now have an Eisbock. I understand that the freezing will require the re-pitching of yeast. I was thinking of using 1/3 packet of Nottingham. The question is, when is the best time to add it. I still have to lager for 8 more more weeks, and then I will bottle. I know you all can help with this.

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wait....what do you mean all the beer is gone!

Yooper

Recipes 

Once the beer thaws, you'd still have a maibock, unless you remove some of the frozen water.

Anyway, when I re-yeast a lager, I do it at bottling. I boil up the priming solution, and cool it in my bottling bucket. Then I stir in 1/3 package of nottingham and rack the beer into that, and proceed with bottling. It works great!

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

zac

Recipes 

As always Yooper nailed it....

Any lager that freezes on me gets extra yeast for bottling, and for bottling only. Warm it up a little bit and you'd be suprised how many of the yeasties survived their frozen voyage.

wailingguitar

Recipes 

I agree with the above... That is, assuming that the actual fermentation was complete...

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"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin

BamaRooster

Recipes 

Oh yes, fermentation was complete. OG 1.066, FG 1.015, 19 days in primary. 55 degrees and raised for a 48 hour 68 degree rest. The frozen Maibock had been in the lager tank for 2 weeks.

Thanks for the info yooper. I have some nottigham in the fridge and will add before bottling!

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wait....what do you mean all the beer is gone!