Vinz Clortho - the Keymaster of Gozer the Gozerian
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Join Date: Mar 2011
Location: St. Petersburg, FL
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Yeast just go dormant at that 34 F temp, but they don't die. They are still very much there and very viable.
Put your fermentor in a closet for about 24 hours to let it warm up to room temp, or as close to 70 F as you can if you can control it. From there, just bottle like normal and carb/condition at room temp (again, as close to 70F as you can).
If you rack to a bottling bucket, that's enough agitation to rouse the yeast. If you bottle straight from the secondary, you want to give the bucket a few light swirls with your brew paddle/spoon before you start bottling to resuspend some yeast. Not enough swirl to introduce oxygen, but enough to get a small % of the yeast layer back into the solution.
Hope that helps!
Primary #1 - Citra APA
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Hard Cider (Spring SeaCider)
Keg #2 - NONE!
Keg #3 - NONE!
Bottled - NONE!