Beer Froze while Dry Hopping, Adding Coffee, and Wood Aging - How to Handle?
I have three beers in the fermentation chamber which has a temp controller on it. Well, the probe was not setup properly apparently and they are all frozen solid
The coffee was supposed to be in for 2 days. The Hops and wood for 1 - 2 weeks.
1 - IPA with hops and wood
2 - Stout with wood
3 - Stout with Coffee
All three were done at the same time and i am assuming that the beers all froze when i put them in there which was on day 1 of the ageing of the coffee, wood, and dry hoping.
How would you handle this? Would you just act like it was added today and age the coffee for another 2 days and the wood for the 1-2 weeks... or should i act like they were in there for two days already since they have?
My assumption is to count from today.
JewRican Brew Works
Secondary: Graff Cider
Kegged 1: - Terrapin Rye Pale Ale Clone (AG) 2: - Apple Bee (Woodchuck Cider Clone) 3: -
Consumed: Jamil's Sweet Stout (extract), Caramel Vanilla Creme Ale (extract, keg), Biermuncher's Black Pearl Porter (extract), Brown Ale (extract), Longhammer IPA clone (Extract), Chocolate Espresso Russian Imperial Stout (Extract),Caramel Vanilla Creme Ale (Extract,bottles), Centennial Blonde (AG), Reindeer Fuel (AG), Banana Cream Ale (extract)