Spike Brewing 12.5 Conical Fermenter Giveaway!

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Old 11-12-2012, 03:43 PM   #11
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That sucks just reorder the grains and try again next week. When you order I would throw in a extra pack of us05 and S04 and keep them in the fridge. With those two yeast you could cover most bases of types of beer if this ever happens again.

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Old 11-12-2012, 06:41 PM   #12
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Not their fault at all, it's mine. On a birthday list I made I gave my wife a link to the kit I wanted and said (in email):

" No "yeast fuel" or packs to keep yeast cool. I have no preference of yeast brand."

She read that as "I don't need yeast"

So here's where I'm at. I put the brakes on, I poured the <2 gallons from the soak into two plastic jugs and stuck them in the deep freeze. This seems very unconventional, but I can't think of a reason that would be a problem other than I'll have to bring those two frozen chunks to a boil when I resume.

What say you?
I can't see where this would be a problem. You got your steeped grain goodies and you've frozen the water. Just thaw it out and add extract when you get your yeast. No reason to waste the grain you used. It's not going to suddenly go bad just because it sits in the freezer for a few days. It's more or less flavored water at this point.
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Old 11-12-2012, 07:14 PM   #13
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Yep, I always have extra yeast and I always do a starter.
I don't live near a homebrew store either so things like extra yeast and some DME on hand are essential.

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Old 11-12-2012, 07:52 PM   #14
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Just let the air and natural yeasts ferment it out...Make a wild sour ale. why not?

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Old 01-05-2014, 03:27 AM   #15
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Update for any other dolts who find themselves in a similar position. I yanked those frozen jugs out of the deep freeze about a year later and continued my brewing like it never happened. I'm drinking it now and if there's an ill effect from doing it, then I can't tell! I don't recommend this as a "best practice" though!

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Old 01-05-2014, 02:36 PM   #16
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No brewer friends that might have yeast on hand? What about a local brewpub? They may be willing to help you out.

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Old 01-06-2014, 11:20 AM   #17
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Nope and the closest brewpub is about 30 minutes away. I learned my lesson, though, so won't happen again!

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Old 01-06-2014, 12:15 PM   #18
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Quote:
Originally Posted by OldWorld View Post
Just let the air and natural yeasts ferment it out...Make a wild sour ale. why not?

This is what I would do and think you will be pleasantly surprised by the results.
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Old 01-06-2014, 12:26 PM   #19
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I would've decanted some commercial yeast and made a small starter.

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Old 01-07-2014, 06:25 PM   #20
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I know this is from yesterday, but you could put the wort in the fermenter, order some yeast overnighted and put it in when it arrives. I don't think a day or two without yeast would hurt much. As long as the airlock is in place you wouldn't have to overly worry.

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