voodoochild7
Well-Known Member
Went to my local home brew shop. Went to go pick out some yeast and it was frozen. I got there just about when the shop opened up. Lady said someone must have screwed up the temp control on the fridge before they closed for the night. Any way I brewed my brew (the recipe follows in case anyone wants it). I let the stuff thaw out until it was room temp and pitched I guess I'll see if it works I have some back up dry in case no go. Should this effect my the yeast has anyone ever used a yeast the had been frozen before. It was white labs California Ale by the way. I shook the yeast to mix it with the wort in the tube and when I opened it it popped with some co2 in there so I guess it started just curious to see if anyone else had any experience like this.
Leftover Brown Ale
Ingredients
6.6 lbs. Muntons Amber Liquid Extract
1.4 lbs. Alexanders Pale Malt Extract
8 and 5/8 oz. 120-L Crystal Malt
9 and 1/8 oz. Roasted Barley
¾ oz. Fuggles for 60 min.
1 and ¼ oz . Centennial for 60 min.
½ oz. Centennial for 10 min.
½ oz. Willamette for 10 min.
½ oz. Willamette for 3 min.
1 tsp. gypsum (if needed for pH)
5 gal. water
1 tsp. Irish moss
White Labs California Ale WLP001
Brew Process
Brewed on 11/20/2005
Mash grain in 1 gal. water at 150-155 degrees for 1 hour
Sparge with 170 degree water
Add wort to brew pot and heat to 212 degrees
When wort temp. is at 212 degrees add malt extract and bittering hops(60 minute hops).
At 10 minutes to go add flavoring hops(ten minute hops) and Irish Moss.
At 3 minutes to go add the aroma hops(3 minute hops).
Cool the wort and pitch the yeast. I pitched at 78 80 degrees.
Fermentation
Original Gravity
Hydrometer reading was 1.060 Original Gravity is 1.062 corrected for temperature. The final gravity for this should be around 1.021.
Leftover Brown Ale
Ingredients
6.6 lbs. Muntons Amber Liquid Extract
1.4 lbs. Alexanders Pale Malt Extract
8 and 5/8 oz. 120-L Crystal Malt
9 and 1/8 oz. Roasted Barley
¾ oz. Fuggles for 60 min.
1 and ¼ oz . Centennial for 60 min.
½ oz. Centennial for 10 min.
½ oz. Willamette for 10 min.
½ oz. Willamette for 3 min.
1 tsp. gypsum (if needed for pH)
5 gal. water
1 tsp. Irish moss
White Labs California Ale WLP001
Brew Process
Brewed on 11/20/2005
Mash grain in 1 gal. water at 150-155 degrees for 1 hour
Sparge with 170 degree water
Add wort to brew pot and heat to 212 degrees
When wort temp. is at 212 degrees add malt extract and bittering hops(60 minute hops).
At 10 minutes to go add flavoring hops(ten minute hops) and Irish Moss.
At 3 minutes to go add the aroma hops(3 minute hops).
Cool the wort and pitch the yeast. I pitched at 78 80 degrees.
Fermentation
Original Gravity
Hydrometer reading was 1.060 Original Gravity is 1.062 corrected for temperature. The final gravity for this should be around 1.021.