undertow

Recipes 

I bought ingredients to do a LME hefeweizen from austin homebrew, including liquid yeast which was frozen upon arrival... from what I have read here, that yeast is most likely toast. I don't have the yeast in front of me, but I think it was a type of Wyeast Weizen...

Now, I will be getting a strain of ale yeast (derivitive of the Wyeast American Ale I believe) from a local microbrew for other batches... I know I am not giving much details, but would this microbrew yeast work with the hefe? Or would it be in my best interest to buy more weizen yeast?

Joe_Stout

Recipes 

Why not make a starter just to see?

__________________
Primary - Apple Ale
Secondary #1 - Empty
Secondary #2 - Empty
Bottled - Wild Goose Oatmeal Stout
Bottled - Honey Nut Brown Ale

Up Next:

1) Imperial Stout
2)

ifishsum

Recipes 

+1, no reason not to make a starter with the yeast package that froze, most likely there are still some viable cells in there. Making a starter will not only prove there's still live yeast, but also increase the cell count to more than you would have had with a fresh new package.

__________________
"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber

undertow

Recipes 

Yeah, I will probably do a starter... How long should I let it go before determining one way or the other?

Joe_Stout

Recipes 

Doing my first starter tomorrow. From what I have read you should know within 24 hours.

__________________
Primary - Apple Ale
Secondary #1 - Empty
Secondary #2 - Empty
Bottled - Wild Goose Oatmeal Stout
Bottled - Honey Nut Brown Ale

Up Next:

1) Imperial Stout
2)

NewBrew75

Recipes 

Give it 24-48 hours, don't forget to shake/swirl it as often a possible, or if you have a stir plate it's even better.

Dog House Brew

Recipes 

Your yeast will be fine. When people develope their yeast bank, aren't they frozen? In the short term it will be fine. I would always use a starter to build your count.

Moonshae

Recipes 

People use glycerin to prevent cell damage when freezing yeast. I'm guessing it's not a standard ingredient in liquid yeast packages.

__________________
"You never can tell with bees." --Winnie the Pooh

In kegs: Shae's Braggot; English Cider; Doppelbock; Semi-Sweet Mead, Raspberry Cider, Apfelwein, Belgian Golden Strong Ale
In Bottles: Raspberry-Vanilla Melometh; Cherry Melomel; Vanilla Metheglin; For Heaven's Sake;
In Secondary: Traditional Mead (basswood); Traditional Mead (honeysuckle); carrot cake mead; Pirate Ale; Ginger Beet Ale; American IPA, pumpkin ale
In Primary: Berliner Weisse
Up Next: Oud Bruin

Tonedef131

Recipes 

I got a pack that was completely frozen last week. I thawed it and smacked it and it was completely swelled withing 3 hours. I made a starter and pitched it into my wort and it fermented out in 3 days at 56F. My only recommendation would be to make your starter slightly larger than you normally would, because freezing like that will reduce the viability of the yeast.

kryolla

Recipes 

a hefe depends a lot on the yeast so by using an ale yeast you won't get a hefe