Has anyone tried this? I saved 2 quarts on my pale ale, froze it for a month, then used it as a starter on my stout.
I would think this would be perfectly viable dependent on the OG of your pale ale. You could always water it down to the right OG. You want to shoot for around 1.040 to minimize stresses on the yeast in the starter.
That makes sense. I was worried what the freezing part would do vs. Say canning it. Thanks.