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Old 09-24-2013, 11:11 AM   #11
lobatorl
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Originally Posted by spiffcow View Post
Well, it's back up to 60* now, and I'm seeing some activity. There's not more than 1/2" krausen, but at this point maybe it's just the temp and the defoamer I used during the brew process (first time using it, so I don't know how much it reduces the foam). I'll give it until tomorrow morning to decide, and pitch again if it doesn't seem to be taking off. I don't want to spend more money on this cursed batch if I can avoid it.. I missed my temps, burned the LME because I forgot to stir, and froze the beer. I think it might be a sign from the beer gods that I should just let this one go.
What was the outcome? I just did the same thing. Thermostat programming error on my temp-controlled freezer. Fermenter was nearly frozen for about 24 hours. Need advice.
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Old 09-24-2013, 01:55 PM   #12
grathan
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I freeze pizza dough all the time and it doesn't seem to effect the yeast any.

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Old 01-22-2014, 01:10 AM   #13
likwidbliss
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I knitted some yeast sweaters.

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Old 01-22-2014, 01:49 AM   #14
mdabbles
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I just made a cider from Nottingham yeast that I froze in a vial with glycerin. Worked out well.

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Old 01-22-2014, 06:19 AM   #15
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Holy thread revival! Was the beer good? Do I need to replicate this burnt sugar frozen yeast experiment to produce the greatest fermented beverage of all time?

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